Grilled Rib Eye Steak Au Poivre With Dijon-Roasted Garlic Aioli Panko Fries and Tomato Salad

   Copyright, 1999, Ming Tsai, All Rights Reserved

   MY FAVORITE STEAK - RIB-EYE

   4 each 10 ounce rib eye steaks
   2 tablespoons coarse ground black peppercorn
   1 tablespoon coarse ground white peppercorn
   1 tablespoon coarse ground green peppercorn
   1 tablespoon coarse ground red peppercorn
   1/2 tablespoon szechwan peppercorn
   Salt to taste

   DIJON-ROASTED GARLIC AIOLI:
   4 heads roasted garlic
   2 tablespoons dijon mustard
   2 egg yolks
   2 cup canola oil
   Juice of 1/2 lemon
   Salt and black pepper to taste

   Mix the peppercorns together on a plate. Season the steaks with salt then press lightly into the
   peppercorns on both sides. Place on a hot grill. Cook for 6-8 minutes, turning once for medium-rare. Let
   rest 3 minutes before serving. 

   In a food processor, add roasted garlic cloves, dijon and yolks. While processor is on, drizzle in oil, slowly
   at first until it emulsifies then more quickly. Add juice, salt and pepper and pulse to incorporate. Check for
   seasoning. Store in fridge.

   PANKO FRIES: (Can use leftover mashed potatoes)
   6 large baking potatoes, washed and wrapped in foil and pricked
   8 garlic cloves
   1 cup chopped scallions
   1 cup heavy cream
   2 tablespoons butter
   2 cups AP flour
   3 eggs, beaten
   2 cups panko
   Salt and black pepper to taste

   Bake the potatoes until fully cooked (about 45 minutes at 350 degrees, knife should slide off potato when
   pricked). In a sauce pan, add cream and garlic and reduce by 50 per cent on low heat, about 15 to 20
   minutes. With a hand blender, mix well and check for seasoning. When the potatoes can be handled,
   scoop out flesh into a bowl. Fold in the cream, scallions and butter and hand mash. You can use a mixer
   fitted with a paddle. Check for seasoning. Spread mash on 1/2 sheet tray, 1/2" thick. Cover with plastic,
   top with another tray and press firmly. Chill overnight in the fridge. You may freeze the mash in 4 hours.
   Slice rectangular 'fries' (3x1/2x1/2). Dredge in flour, egg then panko. Fry at 350 degrees until GB & D,
   about 5 minutes. Season with salt. 

   TOMATO SALAD:
   2 large, ripe tomatoes, sliced 1/16"
   Extra virgin olive oil
   Balsamic vinegar
   Fleur de sel
   Cracked black pepper

   On 4 large plates, spread out the tomato like carpaccio slices. Drizzle lightly with oil and vinegar and
   season with Salt and pepper. 

   PLATING On the above tomato plates, stack the fries up and place steak in front. Serve the aioli in a
   ramekin for both the steak and fries. 

   Wine Suggestion: Ravenswood California Zinfandel, 1997

   Yield: 4 servings
   Prep Time: 12 hours
   Cook Time: 1 hour 30 minutes
   Difficulty: Easy






   Episode #: MT1B26 