Main · Season 16

Rib Eye Steak With Brussel Sprout Purée And Roasted With Maple And Prosciutto Crumb, Fondant Potato And Peppercorn Sauce

Name: Rib Eye Steak With Brussel Sprout Purée And Roasted With Maple And Prosciutto Crumb, Fondant Potato And Peppercorn Sauce
Yield: 4
Ingredients: 2-point rib eye steak - with cap on; 1 carrot; 1 celery stick; 1/2 brown onion; 1 clove garlic; 2cm piece of ginger; 30ml cognac; 500ml veal stock; 1 tbsp black peppercorns; 500ml cream; 8 Brussel sprouts; 30ml cream; 1 tsp honey; lemon juice, to taste; 4 slices prosciutto; 40ml maple syrup; 16 Brussel sprouts; 1 tbsp grapeseed oil; 1 tbsp grapeseed oil; 2 large Dutch cream potatoes; 50g butter; 100ml chicken stock; salt and pepper, to taste

Josh Perry

Contestant · 16 Jul 2024

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Serves

Components

Ingredients

Season

Ingredients

2-point rib eye steak - with cap on

Peppercorn Sauce

1carrot

1celery stick

1/2brown onion

1 clovegarlic

2cmpiece of ginger

30mlcognac

500mlveal stock

1 tbspblack peppercorns

500mlcream

Brussel Sprout Purée

8Brussel sprouts

30mlcream

1 tsphoney

lemon juice, to taste

Roasted Sprouts with Maple and Prosciutto Crumb

4 slicesprosciutto

40mlmaple syrup

16Brussel sprouts

1 tbspgrapeseed oil

Potato Fondant

1 tbspgrapeseed oil

2 largeDutch cream potatoes

50gbutter

100mlchicken stock

salt and pepper, to taste

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

Rib Eye SteakBrussels SproutsPotatoProsciuttoVegetarianMainDinner

Recipe by Josh Perry, Season 16. Originally published by Network 10 on 16 Jul 2024.

Original on 10 Play ↗