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Soy and Whiskey Rib Eye

Soy and Whiskey Rib Eye with Bacon Bread Pudding

Written by Published on in The Professional Chef Discovers Trusted Veal from Europe
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Soy and Whiskey Rib Eye with Bacon Bread Pudding
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Soy and Whiskey Rib Eye with Bacon Bread Pudding

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Servings

6

Portions

Try 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 PUDDING

  • 2 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 PEARS

  • 2 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 CARROTS

  • 1/2 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


  • Ingredients

  • 1/4 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.

Soy and Whiskey Rib Eye with Grilled Asian Pear, Bacon Bread Pudding, & Ginger Honey Roasted Carrots

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