by Chef Ryan Murray, La Caille
- 20 oz Wugyu Ribeye (or any other beef Ribeye with good marbling)
- 3 tablespoons of Cold Butter cut in to cubes
- 3 tablespoons olive oil
- 6 new potatoes
- 1 tablespoon butter
- 2 tablespoons shallot, minced
- 1 teaspoon minced garlic
- 3 tablespoons butter
- 2 cups sliced fresh mushrooms
- 1 cup beef broth
- 1/3 cup red wine
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1/4 teaspoon chopped fresh thyme, or to taste
- salt and pepper to taste
1. Peel the potato and square it off by trimming all the sides to flat surfaces. This provides stability and a basic shape to pare down.
2. Cut the potato in half lengthwise and across the middle. You will have four pieces with flat surfaces, except the sides of the potato that comprised the exterior
3. Grasp one piece between your thumb and forefinger and taper the edges on both ends. It should resemble the shape of an American football. Repeat with the other pieces.
4. Grasp the potato between thumb and forefinger and pare it down to have seven sides, turning the piece in your hand after you pare each side. Repeat with the other pieces.
5. Square off the ends of each piece. The turned potato should measure 2 inches to 2 1/4 inches long
6. Add the potatoes to boiling water and cook for 6 minutes.
7. Sauté in butter until golden brown.
1. Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
2. Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes.