Rainforest Cafe's Southwestern Ancho Chile Ribeye Recipe - Cooking Index
Rainforest Cafe's Southwestern Ancho Chile Ribeye Recipe - Cooking Index
| Ribeye steak, dry rubbed with kosher salt, | ||
| Ground ancho chile, paprika, and sugar | ||
| Pinto Bean and Portabello Ragout | ||
| Oil | ||
| Minced garlic | ||
| Minced onion | ||
| Portabello mushroom | ||
| Red wine | ||
| Beef stock | ||
| Ancho puree | ||
| Fresh sage | ||
| Pinto beans | ||
| Roasted corn | ||
| Diced Roma tomatoes |
Note: This dish from the Rainforest Cafe was given as an ingredient only recipe. The exact amounts are proprietary information and the restaurant will not make them public.
Ribeye Steak: Dredge steak in rub; grill to desired doneness.
Pinto Bean and Portabello Mushroom Ragout: Heat oil in skillet. Add mushrooms, onion and garlic. Saute for several minutes. Deglaze pan with red wine and reduce in half. Add beef stock, ancho puree and sage. Cook until reduced in half. Add pinto beans, roasted corn and Roma tomatoes and cook for an additional five minutes. Serve alongside steak.
This recipe yields ?? servings.
Source:
Classy Clones at http://www.recipegoldmine.com/classyclones.html
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