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.

Total Time: 1 hour, 30 minutes

Servings: 4–6

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Ingredients

• 1 10-ounce Pre Ribeye Steak, patted dry

• 1/2 teaspoon kosher salt 

• 1 teaspoon high heat oil 

• 1 package of Love Beets brand beets

• 2 sprigs of rosemary, chopped; extra for garnish

• 2 tablespoons heavy cream

• 1 teaspoon apple cider vinegar

• 1/2 teaspoon sea salt

• black pepper to taste

• 1/4 cup goat chèvre mixed with 1 teaspoon honey 

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Instructions

1. Heat skillet to medium-high. Rub steak with salt on all sides. Then drizzle on all sides with oil.

2. Lay steak in the hot skillet, and cook for about 4 minutes on each side for a medium-rare steak, let rest for 5 minutes.

3. 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 tablespoons heavy cream and stir vigorously, remove from heat.

4. Pour beet mixture into a blender, adding a bit of water if necessary. Blend until creamy and smooth, taste and season with salt and pepper.

5. In a small saucepan, bring the blended beet mixture to a boil. Reduce to a simmer. Add apple cider vinegar, simmer for 5-6 minutes until it has reduced by about 1/3.

6. Plate with a nice swoosh of the pureed beets, then top with the steak. Top it all of with a dollop of the honey chèvre.