King Estate Winery

Ingredients

• 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

Preparation

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.