Rib cap steak

Ingredients

  • S&P to taste
  • Upland cress, to garnish
  • Rib cap, whole
  • ½ cup soy sauce
  • 1 cup dates, pitted and chopped
  • 150 milliliters Port
  • Steak sauce, to garnish (recipe below)
  • + 22 more ingredients
    • 1 cup orange juice
    • 1# butter, softened
    • ½ cup shallots, finely chopped
    • 1 cup truffle butter
    • 24 ounce slab bacon, cut into ½” thick slices
    • 2 cups green beans, cut to ½" pieces
    • 1 cup raw diced red bell peppers
    • 2 cups blanched sugar snap peas, cut to ½” pieces
    • 2 cups blanched English peas
    • 2 cups blanched Fava beans
    • 2 cups corn, cut from cobb
    • ¼ teaspoon cayenne pepper, or to taste
    • 8 tablespoons ketchup
    • 2 tablespoon grated orange peel
    • 2 tablespoon brown sugar
    • 4 tablespoon Dijon mustard
    • ½ cup white wine vinegar
    • 150 milliliters red wine
    • Extra virgin olive oil
    • Pepper
    • Salt
    • Red wine shallot butter, softened (recipe below)

To make the red wine shallot butter, mix red wine and port, and reduce by ¾, to about 75 milliliters. Add shallots to warm reduction. In a Kitchen-Aid with the paddle attachment, cream the butter to a soft consistency, then slowly add wine & shallot mixture and continue to paddle until well incor...

View full recipe at SpringPad

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