Rib Eye Steak with Rosemary Sage Reduction, Lime Beets and Roasted Root Vegetables.

by Frou Frou Feliz

Wonderful earthy flavors combine for this harmonious, rich meal ensemble of root vegetables and rib eye steak.



Ingredients:
2 rib eye steaks
2 tablespoon butter
1 tablespoon duck fat
2 clove garlic
1/4 teaspoon fresh rosemary
1/4 teaspoon fresh sage
1/3 cup Duck Stock or Chicken Stock
salt and pepper to taste

Beets with Lime

Roasted Vegetables

In a heavy bottom pan add 1 tablespoon butter. Turn flame to medium low.  When butter starts to turn golden add steaks and cook for 4 minutes each side. Remove steaks.  Arrange on plates with beets and roasted vegetables. Put in warm oven.  Add duck fat and herbs and cook until done. Pan will be a rich brown color. Do not burn.  Keeping the flame low will prevent this. Add stock and reduce scraping sides and bottom with a wooden spoon until half the liquid has evaporated - 1-2 minutes.  Remove steaks from warm oven.  Pour reduction over steaks.