Ribeye with new potatoes, Brussels sprouts and gravy sauce
6 servings
110 minutes
Ribeye with young potatoes, Brussels sprouts, and gravy sauce is a true embodiment of European gastronomic elegance. Ribeye, famous for its marbling and rich meat flavor, is seared to achieve the perfect balance between a crispy crust and juiciness. The young potatoes take on a golden hue, tender texture, and thyme aroma, while the Brussels sprouts gain a delicate sweetness from brief blanching. The finishing touch is a thick, rich gravy sauce that deeply reveals the meat's flavor nuances. This dish is perfect for cozy dinners and special occasions, filling the space with warmth and the aromas of butter and gentle thyme. Each component highlights the others, creating an unforgettable harmony of flavors.
1
Cut the potatoes into large slices and boil until half-cooked. This will take about ten minutes.
- Potato: 0.5 kg
2
Add Brussels sprouts to boiling salted water and cook for eight minutes. Transfer the cooked sprouts to ice water. Cool and cut each sprout in half.
- Brussels sprouts: 0.5 kg
3
Take the ribeye out of the fridge and let it sit for an hour. Generously salt and pepper it on all sides, and drizzle with olive oil. Heat the grill pan well. To check if the pan is hot enough, hold your hand 15 cm above it; if you can hold it there for more than five seconds, heat it more. Sear the meat for two to three minutes on each side. Then immediately place the piece on a rack (better to place a tray underneath to catch drips) and send it to a preheated oven at 200 degrees for twenty minutes. After that, let the meat rest from the temperature shock, leaving it alone for at least twenty minutes.
- Beef ribeye: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 50 ml
4
Heat the pan, pour in a tablespoon of olive oil, and add the potatoes. Season with salt, add seven sprigs of thyme and 100 grams of butter. When the butter melts and gets hot, reduce the heat. Fry for about ten minutes, shaking the pan to ensure the oil foams up and coats all the potatoes until they turn a nice golden color.
- Olive oil: 50 ml
- Potato: 0.5 kg
- Salt: to taste
- Thyme: 20 g
- Butter: 180 g
5
Place the cabbage in a pan with 50 grams of butter, season with salt and pepper, and set on low heat. Remove after a few minutes to prevent the cabbage from frying, just to warm it up. At the end, sprinkle with finely chopped green onions.
- Brussels sprouts: 0.5 kg
- Butter: 180 g
- Salt: to taste
- Ground black pepper: to taste
- Spring onion: 5 g
6
Mix 30 grams of butter with 30 grams of flour. Heat the beef broth and thicken it to a sauce consistency by gradually adding the oiled flour. At the end, add a couple of sprigs of thyme to the sauce. Pour this sauce over the already sliced pieces of meat.
- Butter: 180 g
- Wheat flour: 30 g
- Beef stock: 250 ml
- Thyme: 20 g
