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Bone-In Cowboy Rib-eye with Pinto-Wild Mushroom Ragout and Red Chile Onion Rings

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Bone-In Cowboy Rib-eye with Pinto-Wild Mushroom Ragout and Red Chile Onion Rings

Bone-In Cowboy Rib-eye with Pinto-Wild Mushroom Ragout and Red Chile Onion Rings

Bone-In Cowboy Rib-eye with Pinto-Wild Mushroom Ragout and Red Chile Onion Rings might be just the main course you are searching for. One portion of this dish contains roughly 185g of protein, 126g of fat, and a total of 2533 calories. This recipe serves 4. This recipe covers 78% of your daily requirements of vitamins and minerals. If you have bell pepper, paprika, bell pepper, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Thoroughly combine the salt, dried chiles, paprika and sugar in a mixing bowl and dredge the steaks in mixture to coat evenly.
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Dried Chili PepperDried Chili Pepper
PaprikaPaprika
SteakSteak
SugarSugar
SaltSalt
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Mixing BowlMixing Bowl
2
Let marinate for 12 hours or overnight, refrigerated.
3
To make the sauce, place the beans in a saucepan with the broth or water. Bring to a boil, reduce the heat to a simmer, and cook for 45 minutes to 1 hour, until tender, checking every 20 minutes or so; add more broth or water as needed to keep the beans covered. When the beans are tender, season with salt and pepper and reserve.
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Salt And PepperSalt And Pepper
BeansBeans
BrothBroth
SauceSauce
WaterWater
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Sauce PanSauce Pan
4
Heat the clarified butter or oil in a large skillet or pan over medium heat until lightly smoking.
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Clarified ButterClarified Butter
Cooking OilCooking Oil
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Frying PanFrying Pan
5
Add the shallots and garlic, and cook for 1 minute longer.
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ShallotShallot
GarlicGarlic
6
Add the mushrooms and corn. Deglaze the pan with the red wine and reduce the liquid by 3/4 over high heat, while scraping the pan with a spatula to dissolve the solidified juices.
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MushroomsMushrooms
Red WineRed Wine
CornCorn
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SpatulaSpatula
Frying PanFrying Pan
7
Add the demi-glace, chipotle puree, sage, reserved beans and tomato. Reduce the liquid by one third, add the basil, whisk in the butter and season with salt. Keep sauce warm while grilling steaks and preparing onion rings.
Ingredients you will need
Chipotle Chile PureeChipotle Chile Puree
ButterButter
SteakSteak
TomatoTomato
BasilBasil
BeansBeans
OnionOnion
SauceSauce
SageSage
SaltSalt
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WhiskWhisk
8
Prepare a medium-hot fire in a grill with charcoal briquettes. Grill steaks to desired doneness, about 5 to 7 per side for medium rare.
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SteakSteak
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GrillGrill
9
Serve with sauce and onion rings.
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OnionOnion
SauceSauce
10
Pour enough canola oil in a frying pan to come 3 to 4 inches up side of pan.
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Canola OilCanola Oil
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Frying PanFrying Pan
11
Heat to 350 degrees F.
12
For the onion rings, pour enough milk in a large mixing bowl to cover sliced onions; let soak for 20 minutes.
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OnionOnion
MilkMilk
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Mixing BowlMixing Bowl
13
Thoroughly combine all the dry ingredients in a bowl, except salt and cayenne. Shake excess milk off the onions and toss into flour mixture until well coated. Fry in canola oil until golden.
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Canola OilCanola Oil
Ground Cayenne PepperGround Cayenne Pepper
OnionOnion
All Purpose FlourAll Purpose Flour
ShakeShake
MilkMilk
SaltSalt
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BowlBowl
14
Remove from oil and season with salt and cayenne to taste.
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Ground Cayenne PepperGround Cayenne Pepper
SaltSalt
Cooking OilCooking Oil
1
Soak 6 to 8 small chunks of aromatic wood (preferably hickory) for 20 minutes in water.
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WaterWater
2
Build fire in smoker with hardwood charcoal briquettes and electric starter (avoid chemical starters since they impart unpleasant flavors in the smoke). When briquettes are still glowing but somewhat gray (about 20 minutes from starting fire), add soaked wood chunks.
3
Let burn for 5 minutes. The temperature of the smoker should register about 180 degrees.
4
Place chiles and vegetables on grill over water pan and cover with top of smoker. Smoke ingredients for 20 minutes.
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VegetableVegetable
Chili PepperChili Pepper
WaterWater
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GrillGrill
Frying PanFrying Pan
5
Remove ingredients from smoker and place in a 2 quart saucepan with the veal stock. Bring to a boil and reduce liquid by 1/
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Veal StockVeal Stock
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Sauce PanSauce Pan
6
Whisk in mustard. Strain and set aside.
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MustardMustard
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WhiskWhisk
7
In small saucepan, whisk together the vinegar and sugar. Bring to a boil and continue cooking until mixture becomes syrupy, about 3 minutes.
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VinegarVinegar
SugarSugar
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Sauce PanSauce Pan
WhiskWhisk
8
Add syrup to the strained veal stock and whisk in the catsup. Strain sauce through fine strainer.
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Veal StockVeal Stock
KetchupKetchup
SyrupSyrup
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SieveSieve
WhiskWhisk

Ingredients

1ancho chile, halved and seededancho chile, halved and seeded1Tbspchiffonade fresh basil leaveschiffonade fresh basil leaves1mediumbeetbeet4servingsCanola oil, for fryingCanola oil, for frying118milliliterscatsup (preferably homemade)catsup (preferably homemade)4servingsThe secret to the complex flavor of this sauce is the smoking of the chiles and vegetablesThe secret to the complex flavor of this sauce is the smoking of the chiles and vegetables118milliliterspure chili powderpure chili powder1chipotle chile, halved and seededchipotle chile, halved and seeded1teaspoonchipotle chile pureechipotle chile puree2Tbspsground cumin seedsground cumin seeds355millilitersveal demi-glaceveal demi-glace118millilitersdry red winedry red wine237millilitersall-purpose flourall-purpose flour118millilitersfresh corn kernels (1 small ear)fresh corn kernels (1 small ear)355milliliterscleaned and sliced assorted fresh wild mushroomscleaned and sliced assorted fresh wild mushrooms2clovesgarlic, mincedgarlic, minced2clovesgarlic, peeledgarlic, peeled4servingsGround cayenne, to tasteGround cayenne, to taste946millilitersham hock broth or waterham hock broth or water118milliliterskosher saltkosher salt6Tbspslight brown sugarlight brown sugar4servingsMilk for soakingMilk for soaking2teaspoonspowdered mustardpowdered mustard1smallonion, quarteredonion, quartered3onions, cut into very thin ringsonions, cut into very thin rings118milliliterspaprikapaprika237milliliterspaprikapaprika118milliliterspinto beans, soaked overnight and drainedpinto beans, soaked overnight and drained6Tbspsraspberry vinegarraspberry vinegar1red bell pepper, halved and seededred bell pepper, halved and seeded237millilitersground assorted dried chiles (such as, guajillo, pasilla and chipotle)ground assorted dried chiles (such as, guajillo, pasilla and chipotle)2kilogramsbone-in rib-eye steaksbone-in rib-eye steaks1teaspoonchopped sage leaveschopped sage leaves4servingsSaltSalt4servingsSalt and freshly ground black pepperSalt and freshly ground black pepper1serrano chile, halved and seededserrano chile, halved and seeded2Tbspsminced shallotsminced shallots79milliliterssugarsugar1mediumripe tomato, blanched, peeled, seeded and dicedripe tomato, blanched, peeled, seeded and diced1smallripe tomato, quarteredripe tomato, quartered1smallturnipturnip1Tbspunsalted butter, at room temperatureunsalted butter, at room temperature946millilitersrich veal stockrich veal stock1Tbspclarified butter or vegetable oilclarified butter or vegetable oil1yellow bell pepper, halved and seededyellow bell pepper, halved and seeded
DifficultyExpert
Ready In45 m.
Servings4
Health Score90
Very Healthy
Dish TypesLunchMain CourseMain DishDinner
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