I don't mean to be, but I like high quality things. This is including, but not limited to food.
...lucky for me I married an equally snooty food lover.
So when I stumbled upon this little gem of a recipe, I knew we had discovered dinner!
Side note: I don't believe that high quality has to mean high price; however, this was not a cheap dinner- even for cooking at home. In the future we'll save this for a more special occasion than a Tuesday.
This dish is rich, and succulent, and super fun to make... In part, because you get to use a mortar and pestle, and that's always a good time!
To start you need:
2 tsp mustard seeds
2 tbsp sea salt
1 tsp peppercorns
1 tbsp fresh thyme
1/4 c. olive oil
1/4 c. Dijon mustard
1 stick of softened butter
4 lb beef ribeye
Cooking twine
Preheat the oven to 250 degrees. In the mortar combine the mustard seed, salt, pepper, and thyme, and grind to a course mixture. Mix the olive oil in with the spice mix. In a bowl, mix the butter and Dijon until smooth.
Side note: I don't believe that high quality has to mean high price; however, this was not a cheap dinner- even for cooking at home. In the future we'll save this for a more special occasion than a Tuesday.
This dish is rich, and succulent, and super fun to make... In part, because you get to use a mortar and pestle, and that's always a good time!
To start you need:
2 tsp mustard seeds
2 tbsp sea salt
1 tsp peppercorns
1 tbsp fresh thyme
1/4 c. olive oil
1/4 c. Dijon mustard
1 stick of softened butter
4 lb beef ribeye
Cooking twine
Preheat the oven to 250 degrees. In the mortar combine the mustard seed, salt, pepper, and thyme, and grind to a course mixture. Mix the olive oil in with the spice mix. In a bowl, mix the butter and Dijon until smooth.
Rub down the ribeye with olive oil, and then sear your giant mass of meat for 1-2 minutes on high heat on each side.
After browning the meat, tie the ribeye with cooking twine. Next, brush on the spice mix, and place on a roasting rack. Cook at 250 degrees for 3 hours, or until the meat reaches an internal of 160 degrees. (for medium rare- why would you eat meat any other way?!)
After you take the meat out of the oven, take some red wine and mix up a quick reduction. With tonight's dinner we had a bottle of pro-mis-q-ous, and used that for the reduction.
Pro-mis-q-ous is a really great California blend that Patrick and I heard about from his mom and step-dad. It very quickly became one of our favorites! It is reasonably priced, and velvety smooth- both plus' in my book! I believe they have it in a white as well, but I don't drink white if I don't have to...
Back to the food... All I can say- you are lucky I was able to get an after shot. Patrick was not messing around!
If you give it a try, let me know what you think! Did you make any tweaks?
It's officially time to head off to dreamland!
Night, night lovebugs!
-Victoria
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