Roasted Rib Eye with Celery Root, Spinach Puree, and Espresso-Beef Jus
Chef Noah Tucker of Brick – San Francisco, Ca
Adapted by
April 2007

Yield:1 Serving


Roasted Rib Eye by Noah Tucker of Brick

    Butter Bath:
  • ½ pound unsalted butter
  • 1 bunch thyme
  • ½ head garlic

  • Roasted Rib Eye:
  • 1 ounce canola oil
  • 6-7 ounce piece rib eye
  • Kosher salt and cracked black pepper, to taste

  • Celery Root:
  • 1 celery bulb, cleaned and sliced
  • 1 cup whole cream
  • 1 cup chicken stock
  • Salt and white pepper, to taste
  • 1 bay leaf

  • Spinach Puree:
  • 3 bunches spinach
  • Ice, as needed
  • 1 cup whole cream
  • Salt and pepper, to taste

  • Espresso Beef Jus:
  • 4 ounces canola oil
  • 2 pounds beef scraps, cleaned of fat and silver skin, diced
  • 1 pound leek tops
  • 6 ounces carrots, sliced
  • 6 ounces onion, large dice
  • 3 cups red wine
  • 2 gallons beef stock
  • 1 clove garlic
  • 2 sprigs thyme
  • 10 whole Espresso beans
  • 1 teaspoon butter

  • Chocolate Salt:
  • 2 ounces semi-sweet choc.
  • 1 ounce Maldon salt


For the Butter Bath:
Melt butter with garlic and thyme. Hold butter at 120°F

For the Roasted Rib Eye:
Heat sauté pan with oil. Season the meat on all sides, seasoning with pepper first. Salt the meat and immediately sear on all six sides. Rest in Butter Bath for at least 10 minutes.

For the Celery Root:
Place celery root, cream and stock in a pot. Season then cover with parchment paper and cook until tender. Remove from liquid and let cool on sheet pan.

For the Spinach Puree:
Salt shocking water and blanching water to taste like the ocean. Blanch and shock spinach. Chop and press spinach then pulse in the blender. Heat the cream, season, and add to the blender.

For the Espresso Beef Jus:
Sear diced meat in large rondo until dark brown on all side. Take meat out of rondo and empty pan of almost all oil leave about 1oz.
Take all veg. an sweat off in rondeau, the deglaze with wine and reduce to sec Add stock and reduce to ½ gal. Skim stock as it reduces.
Strain sauce and place remaining sauce back on stove top and reduce to nappe
Finish with 1 ea. Glove garlic, 2 sprigs thyme and espresso beans. Steep for 5min. or so on low heat until desired nappe strain trough chinois and finish with butter about 1t.

For the Chocolate Salt:
Freeze choc and grind through spice grinder. Mix the chocolate powder with the salt and keep cold.

To Assemble and Serve:
Heat the celery root with chicken stock, heat the spinach puree, and bring the sauce to a simmer. Spread the puree on the plate and run over with a large-toothed paint comb. Place celery root on one side of the plate and lay slices of rib eye on the opposite side. Finish the dish with sauce and Chocolate Salt.


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