New Orleans inspired chicory and cocoa rubbed Wagyu rib eye steak with red skin mashed potatoes, chicory gravy, and a roasted rutabaga succotash.
Ingredients/Directions
Ingredients
6 Wagyu rib eye steaks
2 lbs. (960 g) Lamb’s Supreme® Red Skin mashed potatoes (M22), keep hot
Chicory and Cocoa Spice Rub:
2 Tbsp. (10 g) finely ground coffee
3 Tbsp. (37.5 g) brown sugar
2 Tbsp. (14 g) fresh cracked black pepper
3 Tbsp. (51 g) kosher salt
2 Tbsp. (14 g) paprika
1 Tbsp. (7.5 g) unsweetened cocoa powder
Creamy Chicory Coffee Sauce:
1 1/2 cups (360 mL) heavy cream
3 Tbsp. (22.5 g) cocoa powder
3 Tbsp. (6.3 g) instant espresso powder
6 Tbsp. (59 g) chicory powder
2 1/2 cups (400 g) granulated sugar
1 Tbsp. (15 mL) water
9 Tbsp. (126 g) unsalted butter
2 1/4 tsp. (13.5 g) kosher salt
Roasted Rutabaga Succotash:
1 28 oz. can (840 g) diced tomatoes, undrained
1 1/2 cups (180 g) frozen lima beans, thawed
10 oz. (300 g) roasted rutabaga
10 oz. (300 g) frozen corn, thawed
1 medium green pepper, chopped
1 medium onion, chopped
1/3 cup (79 mL) ketchup
1 1/2 tsp. (9 g) salt
1 1/2 tsp. (1 g) dried basil
1 tsp. (0.8 g) rubbed sage
1 tsp. (2.3 g) paprika
1/2 tsp. (2.3 g) black pepper
1 bay leaf
1 cup (120 g) sliced fresh or frozen okra
Chiffonade of parsley for garnish
Directions
Chicory and Cocoa Spice Rub:
Blend all ingredients
Creamy Chicory Coffee Sauce:
Roasted Rutabaga Succotash:
Steak Prep:
Plate Assembly:
Yield
6+ portions
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