Chef Jonathan Korecki’s Pan-roasted Ribeye w/ Wild Mushrooms, Blistered Kale, Lime-Pickled Shallots #LoveCDNBeef

December’s Chefs #LoveCDNBeef recipe from Chef Jonny Korecki is perfect for a New Year’s Eve feast.

When I prepared it, I actually fussed way more than was necessary.  Turns out it is easy to make, flavourful, and quick to prepare.  On top of that it presents beautifully.  I’m looking forward to making this again soon.

A couple of quick notes before you get into the recipe:

• this was the first recipe with an ingredient I didn’t know and couldn’t find – stalk fresh green peppercorns.  Jonny suggested I could try a Thai-grocery and/or T&T. No luck in either. Luckily it was an “optional” ingredient for the lime-pickled shallots
• The Ribeye was actually on the bone when I bought it and I did a little in-house butchery.  It meant I got a nice thick Ribeye cheap and a bone to roast later for stock.

Pan-roasted Ribeye with Wild Mushrooms, Blistered Kale, Lime-Pickled Shallots

Recipe Serves 2-3

For the Steak:

• 1 14oz rib eye
• kosher salt
• 1 bunch garlic chives – also known as flat chives

Trim off excess fat and reserve.

If not dry aged lightly season with salt and let rest overnight in fridge.

Render reserved fat in a pan (not a non stick!)  over medium high heat – if there’s no fat use 2 tbsp lard, bacon or chicken fat or canola oil.

Sear the steak until the first side is dark brown and smells delicious, 3-5 mins, turn over and do the same to the other side, you’re looking for just above medium rare.

Remove the steak from the pan and let rest in a warm place until ready to serve (an open oven at the lowest setting is perfect).

Deglaze your pan with 1/2 cup of water and scrape off all the bits stuck to it, reserve that liquid and clean out your pan.

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Lime-Pickled Shallots

 

• 5 large shallots or 2 med red onions, peeled, halved lengthwise and sliced along the grain
• 2 limes
• 1 1/2 tsp sugar
• 1 1/2 tsp salt
• *optional* 1 stalk fresh green peppercornsAfter the shallots are peeled and sliced along the grain, soak in cold water with 1 tsp salt for 5 mins. Strain.Toss the shallots with the salt, sugar and freshly squeezed lime juice.*optional* for more of a kick, remove peppercorns from the stems and smash with the side of a cleaver, toss into the pickle.

  These are great fresh or up to a few hours before.

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  Mushrooms/Sauce

   

• 2 Tbsp canola oil
• 400 g mixed local mushrooms, trimmed down. – shimiji, oyster, shitake, king eringi, cinnamon caps, chanterelles, etc.
• 1/2 cup sweet sherry
• 1 cup demi glace or good strong chicken stock
• 2 tbsp butter
• 1 tsp reduced sodium soy sauceHeat your same pan over medium high heat – add 1 tbsp oil, then your mushrooms.Let the mushrooms caramelize for 30 secs without moving the pan, then turn them over and cook for another 30 secs.Add sherry (watch out for flambé), wait 30 secs, then veal stock [demi glace or the stock] and steak drippings.

  Reduce heat to low and let simmer 5 mins.

  Once the stock has reduce and become somewhat thick, add the soft butter and soy and swirl the pan gently to mount the butter into the sauce. Adjust seasonings.

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  For the Kale:

   

• 1 large bunch kale, trimmed down – black blistered is my fav, curly red, green or russian are all good.
• 2 tbsp garlic butter
• 1 tsp fish sauceHeat a large pan on med – high heatAdd all kale and 2 c water – this is dynamic so watch out for steam – if its a bit much use a lid as soon as you add the water. Once the bubbles reside a bit, remove the lid.Once the liquid evaporates toss with garlic butter and fish sauce.

  Lex note: the blistered kale calls for garlic butter. I asked if there was a specific recipe or proportion for this and Jonny told me he uses browned garlic butter but he suspected most people wouldn’t enjoy it as much as he does. Then the holiday rush so I didn’t follow-up and ask for the recipe since I didn’t want to bother him. (He is new to me after all) so I browned some garlic and made butter out of it. Worked and tasted great!

  

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• Assembly:

  Sharing is the best way to eat this kind of meal, have some serving vessels warmed up and use one of each for your respective components. Carve the rib eye very thinly against the grain and lay out, garnish with chopped garlic chives or with the mushroom sauce right over top.

  

  Lex note: we didn’t plate the way Jonny recommended since “communally” most of the time around here means picking off each other’s plates.  So Gerry plated us up some individual plates. When I cook this for a larger group I will definitely do family style.

  

  Slideshow from our cooking session:

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  Note:  this post is part of my Canadian Beef Brand Ambassador series.  For more information on my relationship with Canada Beef Inc read about my Foodie Adventure: I’m a Canadian Beef Brand Ambassador. #LoveCdnBeefand my disclosure statement