Rib Eye Steak - Dry Rub Ingredients:
Kosher salt
Ground ancho
Chile
Paprika
Sugar
Pinto Bean and Portobello Mushroom Ragout Ingredients:
Oil
Minced garlic
Minced onion
Portobello mushroom
Red wine
Beef stock
Ancho puree
Fresh sage
Pinto beans
Roasted corn
Diced Roma tomatoes
Rib Eye Steak Procedure:
Rib Eye Steak: dredge steak in rub; grill to desired doneness.
Pinto Bean and Portobello Mushroom Ragout:
Heat oil in skillet. Add mushrooms, onion and garlic. Saute for several minutes. Deglaze pan with red wine and reduce in half. Add beef stock, ancho puree and sage. Cook until reduced in half. Add pinto beans, roasted corn and Roma tomatoes and cook for an additional five minutes. Serve alongside steak.
Kosher salt
Ground ancho
Chile
Paprika
Sugar
Pinto Bean and Portobello Mushroom Ragout Ingredients:
Oil
Minced garlic
Minced onion
Portobello mushroom
Red wine
Beef stock
Ancho puree
Fresh sage
Pinto beans
Roasted corn
Diced Roma tomatoes
Rib Eye Steak Procedure:
Rib Eye Steak: dredge steak in rub; grill to desired doneness.
Pinto Bean and Portobello Mushroom Ragout:
Heat oil in skillet. Add mushrooms, onion and garlic. Saute for several minutes. Deglaze pan with red wine and reduce in half. Add beef stock, ancho puree and sage. Cook until reduced in half. Add pinto beans, roasted corn and Roma tomatoes and cook for an additional five minutes. Serve alongside steak.
Notes:
This dish from the Rainforest Cafe was given as an ingredient recipe only.
The exact amounts are proprietary information, and the restaurant will not make them public.
Restaurant: Rainforest Cafe
Source: Chef Richard Wineman/Rainforest Cafe
Source: http://familylobby.com/littlenestorfamilyfun/news.asp?newsid=350824