28 Day Dry Aged Ribeye Steak
If your into red meat and earthy flavours this plate is for you! The dry aged ribeye has some serious flavour on its own but paired up with this lot is off its head. On the plate you can see sauté wild mushrooms, mushroom ketchup, pickled and charred shallots, chive oil, truffled ricotta and caramelised onion jus. The truffled ricotta was made by heating whole milk, cream and a pinch of salt (without bringing to the boil) adding a squeeze of lemon juice. I let it sit for 10 minutes until i could see clumps of milky white curds and a thin watery yellow coloured whey. I strained the curds using cheese cloth and left to drain for 60 mins. Once fully drained I used truffle oil to flavour and finished with shaved black truffle.
For the mushroom ketchup I made a mushroom stock using dried wild mushrooms, fine diced carrot, onion, leek, celery, sprig of thyme and a couple of garlic cloves. I roasted chestnut mushrooms to create colour and intensify the flavour. Then deglazed the tray with white wine and added to my mushroom stock. Once the stock was ready I passed thru a fine chinois and reduced until the flavour was concentrated. I added chardonnay vinegar till I had the right balance in flavour. Then used Ultra-Text to thicken and blitzed it in my Nutri Bullet Pro to finish.
The ribeye was seasoned well and cooked medium rare in a smoking hot pan to create some nice colour in turn creating some mad flavour. I covered the ribeye and left to rest for 5 minuets.
Homemade ricotta cheese blog post coming soon!