¼ cup                            butter

1, 5oz                             ribeye

1 cup                              leeks, sliced into half rings

                                      Leeks, julienned for garnish

1 lb                                fingerling potatoes (1/2” slices, rounds)

¼ lb                               red beets, roasted at 375 degrees until tender

1 T                                 sugar

1 tsp                              water

TT                                  salt and pepper

As needed                      oil



-          Toss potatoes in oil, salt and pepper and roast at 375 degrees until tender. 

-          Roast and peel beats.  Puree in vita prep until smooth.

-          Add a bit of water if necessary

-          Heat sugar and water until lightly golden brown

-          Then add 1 T of butter and remove from heat, add salt and beef puree.  Set aside at room temperature

-          In another pan, heat butter until golden.  Add leeks, salt and pepper.  Once caramelized, add potatoes and remove from heat.

-          In another pan, heat butter and oil until almost smoking.  Season ribeye with salt and pepper.  Sear until dark golden on all sides to medium rare and let rest

-          Fry garnish leeks at 350 degrees until crispy

-          Place potatoes/leeks on bottom of the plate.  Slice steak against the grain on a bias.  Place slices over the potatoes.  Drizzle caramel sauce around the plate and top with crispy leeks.



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