Friday, February 20, 2009

Ribeye Steak with Composed Salad of Beets, Leeks and Carrots

Start by baking a large beet for about 60 min or until just tender.  Clean and slice a leek and blanch it in boiling water for 2 min.  The carrots were shreaded.  Make a dressing by whisking together the juice of one lemon and 1/4C olive oil, salt and pepper to taste.  Serve the vegetables on a bed of lettuce.  
The steak was browned in an oven proof pan and finished in a 400 degree oven for 10 min.  Remove the meat to a plate and deglaze the pan with 1/3C red wine.  Add 3T Worchestershire sauce, 1T capers and 1T butter.  Serve the pan sauce over the steak.  A big bold red wine is wonderful with this dinner.

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