Charred Gold Canyon Premium Angus Ribeye With Roasted Fennel, Horseradish Potato Puree and Sauce Béarnaise

• Gold Canyon Premium Angus Ribeye

Tarragon Béarnaise Sauce

• Dry White Wine
• White Wine Vinegar
• Markon Shallots, Very Finely Chopped (4681651)
• Katy’s Kitchen® Black Pepper
• Markon Tarragon, Chopped, Divided (4139561)
• Shamrock Farms® Unsalted Butter 
• Fair Meadow Egg Yolks
• Water
• Katy’s Kitchen® Lemon Juice (2242301)
• Shamrock Farms® Heavy Whipping Cream
• Katy’s Kitchen® Kosher Salt

Fennel Horseradish Potatoes

• Markon First Crop® Fennel, Large dice (4404241)
• ¼ lb Shamrock Farms Butter (1930551)
• Prepared Cobblestreet MKT. Horseradish (2520691)
• Shamrock Farms® Heavy Whipping Cream
• Markon Ready-Set-Serve™ Peeled Garlic
• Katy’s Kitchen® Salt and Pepper to taste
• Tarragon Béarnaise Sauce

Tarragon Béarnaise Sauce

1. In a small skillet or saucepan over medium-low heat, simmer the wine, vinegar, shallots, black pepper and ½ tablespoon of tarragon until most of the liquid has evaporated, but the pan is not completely dry.
2. There should still be a tablespoon or two of liquid in the bottom of the pan.
3. Add Cream and set aside and let cool to lukewarm.
4. Clarify your butter and
5. In a small saucepan, whisk the egg yolks, water, and lemon juice for 3 to 4 minutes, or until pale and thick, something like the consistency of soft mayonnaise.
6. Set the pan over low heat and whisk constantly until the sauce increases in volume, is frothy, and then thickens until you can see the bottom of the pan through the streaks made by the whisk.
7. As you whisk, be sure to reach into the bottom corners of the pan where the eggs could cook too quickly. Remove the pan from the heat.
8. Slowly add your clarified butter to your egg mixture
9. Once all of your butter is added. Add your Tarragon Cream base.
10. Check for seasoning. Hold in warm water bath.

Fennel Horseradish Potatoes

1. Toss fennel and garlic in enough oil to coat. Roast at 450 for 6–10 minutes. You want some golden color and fennel to be cooked through.
2. Boil Yukon potatoes in lightly salted water until tender.
3. In a blender, add your roasted fennel garlic mix, heavy cream, and horse radish. Blend until smooth.
4. Drain potatoes, and mash.
5. While potatoes are still hot. Fold in your blended fennel cream mixture.
6. Season with salt and Pepper to taste. Add more horseradish if needed.

Ribeye

Sous Vide the Ribeye for 3-4 hours, or until the internal temperature reaches at least 145 degrees Fahrenheit

Plate the potato fennel purée, add the Ribeye and top with the béarnaise sauce.