Aged Rib Steak and Oven Fries with Black Garlic-Morel Sauce

Aged Rib Steak and Oven Fries with Black Garlic-Morel Sauce

  • Preparation 30 min
  • Cooking 45 min
  • Marinating 15 min
  • Servings 4

Categories

Ingredients

  • Steak and Fries

    • 1 bone-in aged beef rib steak, about 2.2 lb (1 kg) and 2 inches (5 cm) thick
    • 1 tsp thyme leaves
    • ⅓ cup (75 ml) olive oil
    • 2 ½ lb (1.1 kg) russet potatoes, peeled
    • 2 tbsp chives, finely chopped
  • Black Garlic and Morel Sauce

    • 2 shallots, chopped
    • 2 tbsp butter
    • 1 ½ cups (375 ml) chicken broth
    • ¾ cup (180 ml) 35% cream
    • 3 black garlic cloves, mashed with a fork (see note)
    • ½ oz (14 g) dried morel mushrooms, rinsed and drained

Preparation

  • Steak and Fries

  • Black Garlic and Morel Sauce

Note from Ricardo

Black garlic is the result of a garlic bulb that has been caramelized at low temperature over a period of three to four weeks. This process produces complex aromas of mushroom, prune and tamari, which gives black garlic plenty of “umami” power. It is available in the fruit and vegetable aisle of most grocery stores. The combination of black garlic and morel mushrooms gives the sauce a surprising depth of flavour reminiscent of veal stock.

Personal Note