Rib Eye On A Bed Of Mascarpone Potato Puree Recipes

SCALLOPED POTATO-CRUSTED RIB EYE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Pour 1 tablespoon of oil into a medium skillet over medium heat and sauté the onion, mushrooms, and spinach for about 5-7 minutes, or until the onions begin to turn translucent. Add 1 tablespoon of garlic, salt, and pepper and cook, stirring occasionally, until all the liquid evaporates and the mixture becomes a thick paste. Remove from the pan and let cool completely.
• Generously season the rib eye all over with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Sear the meat for 3-5 minutes on all sides, until a crust has formed all over. Let rest on a wire rack for 10 minutes.
• Arrange overlapping sheets of plastic wrap until you have a surface twice the length and width of the rib eye. Lay overlapping strips of prosciutto on the plastic in an even layer, making sure the prosciutto sheet is large enough to cover the rib eye. Spread the cooled mushroom mixture evenly over the prosciutto.
• In a small bowl, stir together the mayonnaise, remaining ½ tablespoon minced garlic, ½ teaspoon salt, the thyme, and lemon juice. Generously brush the rib eye with the garlic mayo, then place the rib eye in the center of the prosciutto-mushroom sheet.
• Keeping everything even and tight, wrap the rib eye with the prosciutto, using the plastic wrap to help wrap it tightly and to seal the ends. Tuck the ends of the plastic wrap underneath the wrapped rib eye to keep its shape and chill in the refrigerator for 30 minutes.
• Using a knife or mandoline, carefully cut the potatoes into slices ⅛-inch (3 mm) thick and lay on paper towels. Sprinkle the potato slices with salt and let sit for 10 minutes to draw out any excess moisture. Pat the potatoes dry.
• Evenly sprinkle 1 cup (115 g) of Parmesan cheese over a parchment-lined baking sheet.
• Arrange the potato slices in overlapping rows over the Parmesan until the pan is covered. Sprinkle the remaining cup of Parmesan evenly over the potatoes.
• Bake for 30 minutes, until slightly golden and the potatoes are still flexible. Remove the potatoes from the oven and increase the heat to 400˚F (200˚C).
• Place the chilled, prosciutto-wrapped rib eye in the center of the potato sheet. Fold the potatoes over the rib eye and peel back the parchment. Sprinkle Parmesan under the seam (it will help seal the potato layer) and all over the top.
• Loosely cover the pan with foil and bake for 30 minutes. Remove the foil and bake for 20 minutes more, or until the potatoes are golden brown and the internal temperature of the beef is at least 135°F (57°C) for medium-rare. Rest for 10 minutes before slicing.
• Enjoy!

RIB EYE ON A BED OF MASCARPONE POTATO PUREE

Steps:

• Rub steaks with olive oil and sprinkle with kosher salt and allow to come to room temperature.
• Place potatoes and scallions in a pot and add water to cover potatoes by at least one inch. Bring to a boil and strain once the potatoes are fork soft. Remove Scallions and discard. Return potatoes to pot and add butter and mascarpone cheese. Mash until smooth mixing in enough milk to thin to desired consistency. Mix in optional truffle sauce; season with salt and pepper. Transfer to bowl.
• While potatoes are boiling, sauté the shallots in 1 1/2 tablespoons of butter until soft. Add the wine, cherries, blueberries, strawberry preserves, coffee, and chicken stock before the butter browns. Simmer for 15 to 20 minutes or until reduced to about 1/2 cup, stirring frequently. The sauce should be the consistency of heated jam. Set aside.
• Grill steaks to your preference.
• Carefully reheat the sauce and whisk in the final 1 1/2 tablespoon of butter.
• Scoop potatoes in center of plate and place steak on top. Spoon sauce over steak. Enjoy!

MASCARPONE MASHED POTATOES

Steps:

• Place potato halves into a large pot of salted water, bring to a boil, and reduce heat to medium-low. Cook until very tender, about 15 minutes. A knife should pierce the middle of a potato half easily. Transfer potatoes to a colander and drain thoroughly, about 5 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Whisk mascarpone cheese in a mixing bowl until smooth. Stir egg yolk and milk into mascarpone cheese, whisking until smooth; season with salt, black pepper, and cayenne pepper.
• Transfer potatoes to a separate large mixing bowl, add butter chunks to potatoes, and season with salt and black pepper. Mash butter into potatoes with a potato masher until fluffy; a few lumps are okay. Whisk mascarpone mixture into mashed potatoes.
• Spread mashed potatoes into a 9x13-inch baking dish. Smooth the top and use the tip of a spatula to lightly press the potatoes and lift up to create little peaks and valleys in the top.
• Bake in the preheated oven until potatoes are heated through and top is golden brown, about 20 minutes.

GOURMET MASHED POTATOES (MASCARPONE POTATO PUREE)

Steps:

• Place potatoes and scallions in a pot and add water to cover potatoes by at least one inch. Bring to a boil and strain once the potatoes are fork soft.
• Remove Scallions and discard.
• Return potatoes to pot and add butter and mascarpone cheese.
• Mash until smooth mixing in enough milk to thin to desired consistency.
• Mix in truffle sauce; season with salt and pepper. Transfer to bowl.