Served with Jerusalem Artichoke Chips and Sautéed Pointed Cabbage
Recipe for pan-fried ribeye with potato-celery root mash
Pan-Seared Ribeyes in Butter and Rosemary with Potato-Celeriac Mash, Jerusalem Artichoke Chips, and Sautéed Pointed Cabbage.
Servings: people
Pan-Fried Ribeye with Potato-Celery Root Mash
Served with Jerusalem Artichoke Chips and Sautéed Pointed Cabbage
Ingredients
- 2 pcs. Rib Eye Organic
- 10 gram Butter
- 2 pcs. Rosemary Sprigs
- 13.6 gram Oil Flavor-Neutral
- 0.5 pcs. Pointed Cabbage
- 0.5 pcs. Lemon Juice
- 1 kg Potato
- 250 gram Celery
- 100 gram Butter
- 103 gram Whole Milk
- Spices (Salt, white pepper, and lemon juice)
- 2 pcs. Jerusalem Artichokes
- 1 l Oil
- Salt
Instructions
Pan-Seared Ribeye
- Make sure to preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
- Find a heavy-bottomed pan and make sure it gets really hot.
- Add the oil and place the two steaks on the pan.
- After about 2 minutes, add the butter and rosemary sprigs, and continue cooking for another minute before flipping the steak and giving it 2 minutes on the other side.
- Place the steaks in an ovenproof dish and put them in the oven to finish cooking for about 8 minutes at 180 degrees Celsius (356 degrees Fahrenheit) in a conventional oven.
- Let them rest (not under aluminum foil) for a couple of minutes before serving.
Sautéed Pointed Cabbage
- Halve the pointed cabbage, rinse it, and remove the outer leaves.
- Sauté it over high heat in the butter/oil/rosemary mixture left in the pan from cooking the steaks.
- Once a sear has formed, reduce the heat and sauté for about 10 minutes, then add the lemon juice.
- Let it simmer for a few more minutes, and the cabbage is ready to serve.
Potato-Celery Root Mash
- Peel the potatoes and celery root, and cut them into cubes.
- Melt the butter so it's ready when the root vegetables are tender.
- Boil them in unsalted water for about 15 minutes until they are tender.
- Drain the root vegetables and mash them coarsely while adding whole milk and the melted butter to reach the desired consistency.
- Season with salt, pepper, and lemon juice to taste.
Fried Jerusalem Artichoke Chips
- Peel the Jerusalem artichokes and pat them dry thoroughly.
- Slice them very thinly using a mandoline slicer.
- Pat them dry again with a tea towel.
- Heat the oil in a pot to about 180 degrees Celsius (356 degrees Fahrenheit).
- Fry the slices in small batches until golden.
- Ensure you don't add too many slices at once, as the oil temperature will drop when they are added.
- Briefly pat them with a tea towel or paper towels and sprinkle with good salt.