Wednesday, March 23, 2011

Ribeye with Whiskey Cream Sauce and Potatoes (Cookbook Winner)


The winner of the Pioneer Woman Coobook is
Rhondi (Randomly selected)
Thank you for following my blog and liking Tnt-cook on Facebook !!
I appreciate all the support. 

Please send me an email with your mailing information.
Hope you enjoy the cookbook !


This recipe is from Anne Burrel. 
She called it Pommes Chef Anne.
She is my new love on the Food Network channel. 
She is kind of funky with her crazy hairdo and wild skirts,
but she can make some mean food.
She made these potaotes on her show.
They looked great.
I made them the next day.
They were great.


You slice your potatoes paper thin and layer them in a circle in a saute pan.
Bake them, flip them over, finish baking and there you go.
They werent really that hard, but I don't have a saute pan that I can put in the oven, so I used a cake pan. Not a great idea, the sides are to tall and I had a hard time flipping the potatoes over. 
Now I know for next time.  
There will be a next time.


I served them as a side to ribeye steaks with whiskey cream sauce.
OMGosh,


This whole meal was outstanding.
The Ribeye and whiskey sauce were from The Pioneer Woman.



YUMMY !!

Pommes Chef Anne


Ingredients

3 russet potatoes, scrubbed clean

Extra-virgin olive oil

3/4 cup grated Parmigiano

Kosher salt

Special Equipment: Mandoline, 8-inch nonstick saute pan

Directions

Preheat the oven to 425 degrees F.

Working 1 potato at a time, slice very thin on the mandoline. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes. Coat an 8-inch nonstick saute pan with olive oil, using the potato slices starting from the center make concentric circles of potatoes. Remember that eventually the bottom will be the top so it is important for the first circles of potatoes to look pretty. Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated Parmigiano and salt. After every layer of potatoes press the potatoes so they are very compact. Repeat this process with the remaining 2 potatoes.

Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Put the pan in the preheated oven and bake for 20 to 25 minutes. Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!!! After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important- if you attempt this without draining the oil it will drain out on your wrist and burn you.

Return the cake to the oven and bake for another 10 to 15 minutes or until the cake is fork tender. Cut into wedges and serve


Ribeye with Whiskey Cream Sauce

Ingredients: 

5 tablespoons butter

3 tablespoons diced onion

1/4 cup whiskey

1/4 cup beef stock or broth

Dash of salt

Freshly ground black pepper

1/4 cup light cream

2 rib-eye steaks


Directions:
1. Begin by melting 2 tablespoons of the butter over medium heat in a small skillet. Add the onion and cook until brown, about 4 minutes.
2. When the onion is brown, turn off the burner temporarily so you won't ignite your kitchen or yourself.
3. Pour in the whiskey.
4. As soon as the whiskey evaporates, turn the burner on medium and pour in the beef stock or broth.
5. Add salt and freshly ground black pepper.
6. Now, whisk in another tablespoon of butter.
7. Allow the mixture to bubble for 30 seconds, then reduce the heat to low.
8. Over low heat pour in the cream.
9. Whisk, adding more cream if the mixture looks too brothy.
10. Allow to simmer on very low heat while you prepare the steaks. Stir occasionally.
11.Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Generously salt and pepper the steak on both sides, then add it to the hot skillet.
12. For medium rare, cook for 2 minutes on each side for a thin steak, or 3 to 4 minutes on each side for a thick steak. Place the steak on a plate and keep warm. Repeat with the other steak.
(Feel free to cook both steaks at once in the same skillet, if you prefer.)
13. Spoon the sauce over the steak ... and don't skimp! You want to taste the deliciousnes

2 comments:

  1. I clicked over to see this recipe and saw that I won the cookbook giveaway! Thanks Toni! I also love Chef Anne and watch her everyday. My hubby and I would really enjoy this meal. I will email you my address.

    ReplyDelete
  2. Congrats, Rhondi! And those ribeyes look amazing! Lovin that sauce

    ReplyDelete