Soy and Whiskey Rib Eye with Bacon Bread Pudding
6
PortionsTry this soy and whiskey veal rib eye with grilled Asian pears, bacon bread pudding, and ginger honey -roasted carrots to you’re your guests a meal they won’t find elsewhere.. The tender veal rib eye is gently cooked sous vide in soy sauce, whiskey, and pineapple juice before getting seared in butter for service.
Ingredients
- SOY WHISKY RIBEYE
6 ea Veal ribeye, bone-in, trimmed
1/4 cup Soy sauce
1/2 cup Whisky
1/4 cup Pineapple juice
2 tsp Brown sugar
BACON BREAD PUDDING2 oz Bacon, small dice
3 qt Sourdough bread, cubed
5 ea Egg yolks
2 ea Eggs
1 cup Cream
1 1/2 cup Milk
1 tsp Salt
4 oz Gruyere cheese
GRILLED ASIAN PEARS2 ea Asian pears
1 Tbsp Thyme leaves, minced
2 Tbsp Extra virgin olive oil
1/2 tsp Pepper
1 tsp Salt
1 Tbsp Lemon juice
GRILLED HONEY ROASTED CARROTS1/2 cup Honey
1/4 cup Olive oil
1 Tbsp Coriander seeds, toasted, lightly crushed
2 tsp Cumin seeds, toasted, lightly crushed
4 ea Thyme sprigs
1 Tbsp Ginger, grated
18 ea Baby carrots, trimmed, halved lengthwise
Ingredients1/4 cup Butter
Directions
- FOR THE SOY WHISKY RIBEYE
- Heat a water bath to 145 degrees F/ 60 degrees C.
- Cut the veal into 1½-inch steaks and place the veal in a vacuum seal bag with 2 tablespoons of soy sauce, 2 tablespoons of whisky, and 2 tablespoons of pineapple juice. Seal to 99%.
- Place the rest of the marinade ingredients in a small saucepot and reduce to a syrupy consistency.
- Place the bag into the water bath and make sure it is submerged. Cook for 2 hours to an internal temperature of 130 degrees. Remove from the bag and pat dry.
- FOR THE BACON BREAD PUDDING
- Preheat the oven to 325 degrees F.
- Render the bacon in a skillet until crispy. Remove the bacon and add the bread to the pan and lightly brown.
- Combine the egg yolks, eggs, cream, milk, and salt in a bowl. Soak the bread in the mixture for 15 minutes, stir in the cheese and bacon.
- Butter a ½ hotel pan, bake for 30-40 minutes, covered, cut into squares once cooled.
- FOR THE ASIAN PEARS
- Cut the pears into 6-8 wedges removing the center core and tossing with thyme, oil, pepper, and salt.
- Grill the pears on both sides until nicely charred and slightly softened. Drizzle with lemon juice.
- FOR THE CARROTS
- Preheat the oven to 425 degrees F. Place the honey, oil, coriander, cumin seeds, thyme, and ginger in a large bowl with salt and pepper.
- Add the carrots and mix well until coated, then spread them out onto a sheet tray. Roast in the oven for 15 minutes, stirring gently once or twice until thoroughly glazed.
- Sear the veal in a hot skillet with the butter until brown, about 3-4 minutes per side, rest for 2-3 minutes after.
- TO ASSEMBLE
- Place a round of bread pudding on the plate, a few pears next to it, 3-4 pieces of carrots, and rest the veal against the bread pudding. Drizzle with the whisky soy reduction.
