Ribeye with Rosemary Beet Reduction and Whipped Chèvre
30 min serves
Ribeye with Rosemary Beet Reduction and Whipped Chèvre
A merry and fun way to dress up this week's steak dinner. Enjoy the earthy taste of reduced beets with the sweet taste of goat cheese on top of our classic ribeye steak.
Ingredients:
- 1 Pre Ribeye Steak patted dry
- 1/2 tsp salt (preferably kosher)
- 1 tsp high heat oil (coconut, avocado, sunflower, or grapeseed)
- 1 package of Love Beets, lemon ginger beets or plain beets
- 2 sprigs of rosemary, chopped; extra for garnish
- 2 tbsp heavy cream
- 1 tsp apple cider vinegar
- 1/2 tsp sea salt
- black pepper to taste
- 1/4 goat chèvre mixed with 1 tsp honey
- Heat skillet to medium-high. Rub steak with salt on all sides. Then drizzle on all sides with oil.
- Lay steak in the hot skillet, and cook for about 4 minutes on each side for a medium-rare steak. Let rest for 6 minutes.
- While the steak is resting, sauté beets, rosemary, in the same pan as the steak until the beets are starting to caramelize. Deglaze with 2 tbsp heavy cream and stir furiously. Remove from heat.
- Pour contents of beets into a blender. Add a bit of water if necessary. Blend until creamy and smooth. Taste and Adjust with salt and pepper.
- In a small saucepan, bring the beet mixture to a boil. Reduce to a simmer. Add apple cider vinegar. Simmer for 5-6 minutes until it has reduced by 1/3.
- Plate the steak with a nice swoosh of the pureed beets. Then the steak. Top it all of with a dollop of the honey chèvre. Enjoy!