HANOS catering wholesale
Become a customer
Foodxperience

Ribeye with Madeira sauce and artichoke pommade

For this recipe, we choose a ribeye from the Spanish breed Rubia Gallega.Thanks to dry-aging for at least 21 days, the structure, juiciness, and aroma of this meat are even better accentuated.

Ingredients

Madeira
veal stock
Carrot
ribeye
Broad beans
Spring onion
Butter
artichoke pommade

Preparation

  1. Season the ribeye and pan-fry.
  2. Deglaze with a splash of Madeira and add the veal stock.
  3. Let it reduce slightly, but do not thicken too much.
  4. Blanch the baby carrots and broad beans and glaze in butter.
  5. Sauté the spring onion.
  6. Place two slices of ribeye on a preheated plate.
  7. Arrange the vegetables alongside.
  8. Finally, pour a little Madeira sauce over and garnish with the pommade.