lntruding:Pics of my precious baby, presentation mode, carved up on both an oval and individual pl
lntruding: Pics of my precious baby, presentation mode, carved up on both an oval and individual plate. This guys our most expensive proteins and one of my faves to butcher and cook. It’s an 8+ weeks dry aged ribeye that we grill with a porcini garlic sugar rub and then, once it’s the right temp, we rest it in a beurre monte which is literally a creamy emulsified butter bath filled with herbs. Once it’s good to go, we present it with an herb bundle on a wooden board with a bit of maldon, and then we carve it up and serve it either on an oval plate or we can split it on two large rounds, with garlic sautéed broccoli rabe, buttery cannellini beans, bean puree, and a barbaresco wine sauce. The expo finishes it on the pass w maldon salt and primo olive oil. Literally so pretty and one of my faves to make. I always get so proud when I perfectly temp and cook them tbh legit my fave thing to make at work along with the duck. -- source link