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2 14 oz Boneless Ribeye
2 ea Horseradish Potato Cakes
6 oz Broccolinni, blanched
4 oz Red Wine Demi

Potato Cakes

1 lb Potato, peeled and shredded on box grater
2 tbsp Parsley, chopped
1 ea Egg
2 tbsp Sour Cream
2 tbsp Horseradish
2 oz Brie
Salt and Pepper to taste

Mix all ingredients together until well combined. Divide the mix into 4 separate portions and form into a cake. Pre heat pan with a touch of oil over medium heat. Place potato cakes in pan and brown on both sides for about 2 minutes. Place in oven to finish cooking.

Red Wine Demi

2 ea Shallots, minced
1 ea Garlic Clove, minced
6 sprigs Fresh Thyme
1 ea Bay Leaf
1 qt Red Wine
2 qt Veal Stock

Sweat the garlic, shallots, bay leaf and fresh thyme. Pour red wine and reduce by 2/3. Add in the veal stock and reduce until sauce thickens, should reduce by about half. Strain and reserve.


2 8oz Beef Filets
8 ea Green Asparagus, blanched
4 ea White Asparagus, blanched
4 oz Tomato Gorgonzola Butter
4 oz Red Wine Demi

Gorgonzola Butter

1 lb Butter
4 oz Blue Cheese (gorgonzola)
½ cup Tomatoes, diced

Leave butter out at room temperature for about an hour. Place butter in a mixer with a paddle attachment. Whip butter with the Gorgonzola and tomatoes until well combined. do not over whip butter. Season with salt and pepper.