Anne Burrell's Dry Aged Rib-Eye with Yorkshire Pudding | Worst Cooks in America | Food Network

a dry rubbed rib eye with rosemary and gruyere

yorkshire

pudding

sautéed sweet peas with bacon and mint, let's talk about the big meat, okay, so yes it is, I mean, this is not for a person who likes it to give a lovely little massage The outside of our meat, the first thing I'm going to do is salt my meat. We really want to be a little aggressive in spicing up the exterior of this guy. Let's start preparing our dry dough. A tablespoon of brown color. sugar  a tablespoon of mushroom powder. I have peppercorns that add a definite kick of spice and a very specific flavor to the party, so roasting and grinding the peppercorns will really give me a delicious peppery flavor.

I'm going to do about half a tablespoon of ground pepper because it's pretty strong a tablespoon of granulated garlic and this guy I also want to say a tablespoon of salt let's stir all this together we're really going to leave this guy nice and covered don't forget the edges of my sheet pan Under my large roast I'm going to put some fine cubes of carrot, onion and celery, mirepoix, yes, very good, these guys are going to go on my tray, okay, I'm just going to give these guys a little encouragement, distribute them but I'll keep them centralized below where they will be the meat.

I'm going to throw this guy in the oven. I have to prepare a dough for my Yorkshire

pudding

. I have two pinches of rosemary that I'm going to chop coarsely. I have a cup of all-purpose flour, okay, that goes in there, a cup of milk, here we go, I'm going to use a teaspoon of salt, okay, I'm going to put an egg in here, I have my gray cheese or cheese. I'm going to put here, okay, there's cheese there. I'm going to throw my butter in there and then the only thing this guy is really going to need is my beef fat, let's put some thought into our garnish.

Peas have threads that sometimes run the entire length and sometimes just on one side, so you take a paring knife and you pull the thread and then we can go down the other side and it's so yeah, it's very satisfying. when you can get them. all the rope at once, so boiling salted water. I'm going to sauté my sugar snap peas in some bacon. I'm going to make a quick mint cheesecloth. I'll make a pile of mint, then I'll roll it up and we'll cut long slices. We are talking about mushrooms in sauce. I'm going to take out the stems here.

I'm going to take these guys. I'm going to give them a thick cut and I'm going to put them in a small saucepan. A little bit of salt. A little of oil. Throw in a clove of garlic, so throw them in with my mushrooms, see what we have. I'm going to slice them up, so look at this, it's like jello. You really only use beef semi brisket for sauces and things like this. a little bit of this goes a long way, so let's give our meat a little more control. Okay, our steak is out. We'll let it sit, but remember all these vegetables that were at the bottom.

I want you to prepare our meat. Mold for Yorkshire pudding in the oven. If you want this guy to be hot, let's add a little bit of water to this and then let it simmer so it's like a mushroom sauce for our roast. Give these guys some salt, so watch. We've seen that the mushrooms look nice and watery, so let's give them We need half a cup of rendered beef fat. Alright, our pan in the oven is very hot, right? Now you want to do this while it's hot. a little wool on the bottom a few drops don't fill these muffin cups more than halfway now I'm just going to give a pinch of cheese on the top of each one so that in the oven it will be fine, a little red wine in the bottom of my pan and we're going to reduce it, so let's go ahead and sear my steak.

Ah, so is there any question about that pan being hot now? All we want to do is just brown it on the outside, that's all. We see, oh, we see the difference, do this, oh, yeah, that's brown

food

, yeah, okay, then, oh yeah, okay now, okay, here we go, let's let her rest. I'm just coming down the home stretch, let's finish our sweet mushrooms, let's cut the meat, let's slice it but keep it together, slice and now I'm going a little bit on the bias, a little bit diagonal, now look my steak is cut, but I need to put it under there and keep it all together transfer it so you can ban it, let's go get our Yorkshire pudding, let me come out like this so you can make a couple around the edge, yeah, let's get spicy, let's finish our peas with a little bit of mint in there. so I've got some mint to finish that guy off and that's it, fancy trying some Sunday roast yeah hello.