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. Lamb’s Supreme® Red Skin mashed potatoes (M22), keep hot
Chicory and Cocoa Spice Rub:
2 Tbsp. finely ground coffee
3 Tbsp. brown sugar
2 Tbsp. fresh cracked black pepper
3 Tbsp. kosher salt
2 Tbsp. paprika
1 Tbsp. unsweetened cocoa powder
Creamy Chicory Coffee Sauce:
1 1/2 cups heavy cream
3 Tbsp. cocoa powder
3 Tbsp. instant espresso powder
6 Tbsp. chicory powder
2 1/2 cups granulated sugar
1 Tbsp. water
9 Tbsp. unsalted butter
2 1/4 tsp. kosher salt
Roasted Rutabaga Succotash:
1 can (28 oz.) diced tomatoes, undrained
1 1/2 cups frozen lima beans, thawed
10 oz. roasted rutabaga
10 oz. frozen corn, thawed
1 medium green pepper, chopped
1 medium onion, chopped
1/3 cup ketchup
1 1/2 tsp. salt
1 1/2 tsp. dried basil
1 tsp. rubbed sage
1 tsp. paprika
1/2 tsp. black pepper
1 bay leaf
1 cup 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
Related Content
Discover new and exciting recipes to please your guests.
© 2023 Lamb Weston, Inc. | All rights reserved.