TC Recipe: Grilled Ribeye with Onion Demi Glace

August 18 2008

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2006 NxNW Columbia Valley Cabernet Sauvignon
Serves 2

Grilled Ribeye with Onion Demi Glace


  • 1 ea 10-12 oz Beef Ribeye
  • 1 ½ c. Beets, roasted and peeled
  • 8 ea Fingerling potatoes
  • ¾ c. Sweet Onion
  • 1 c. Demi Glace, available at a grocery or meat store
  • 2 Tb Olive Oil
  • Salt and Pepper


Par boil the fingerlings skin on. Peel the fingerlings.

Julienne the onions and slow cook in a sauté pan with the oil until caramelized. Cover with demi glace and simmer.

Season and Grill the whole Ribeye. This could take up to 20 minutes.

Roast the peeled fingerlings with oil, salt and pepper.

Roast the beets with oil, salt and pepper.

Plate the potatoes and beets. Slice down the Ribeye. Finish with the onion demi glace. Salt the beef before serving. Enjoy.