Monday, February 28, 2011

prime rib eye on a bed of fennel, arugula, and topped with pecorino

1 1/2" cut of boneless prime rib eye
spice rub (recipe below)
1 fennel bulb
4 oz. wild arugula
1/2 pound pecorino (shredded)
chives (finely chopped)
citron vinaigrette (recipe below)
1 tbsp. unsalted butter
1 tbsp. canola oil

spice blend:
1 tbsp. kosher salt
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. dry oregano
1/2 tbsp. celery seed
1/2 tbsp. cumin seed
1/2 tbsp. fresh cracked black pepper

mix everything together and set aside.

citron vinaigrette:
1 tsp. dijon mustard
1/2 meyer lemon zest
1/2 meyer lemon juice
pinch of salt
pinch of pepper
2 tbsp. white balsamic vinegar
4 tbsp. extra virgin olive oil

whisk the dijon mustard, lemon zest, lemon juice, salt, pepper, and white balsamic together. while whisking slowly drizzle the olive oil so that all of the oil is combined. set dressing aside.

preparing the salad:
using a mandolin slice the fennel into 1/16" pieces into a large mixing bowl. add in the arugula, and set aside.

preparing the prime rib eye:
remove the meat from the fridge, and let sit at room temperature for 20 mins. preheat the oven to 350 degrees.

generously cover the beef with the spice blend. using a cast iron pan heat the butter and oil on high heat. add in the rib eye, and sear both sides, about 2-3 mins. each side. then place directly into the heated oven to finish the cooking. about 7 mins. remove from the oven, transfer to a plate, and let set at room temperature for 5 mins.

mix the vinaigrette in with the salad and plate. slice the rib eye on the bias into 1/8" slices, and place on top of the bed of salad. sprinkle with chives, shredded pecorino, and serve.

enjoy :)


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