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Many vegetables can be turned into creams to add a layer of velvety softness and richness to most proteins.
Try this dish with other cuts of meat; rib roast, Delmonico roast, lamb chops, and veal chops all work well with the mash. Slow-cooked meats such as pulled flanken, short ribs, and pulled lamb would work well too.
For more vegetable cream recipes and tips on how to pair them with your dishes, visit www.thechefswife.co.
3 pounds center-cut ribeye roast, at room temperature
3 to 4 tablespoons non-dairy butter substitute (such as Earth Balance)
3 to 4 cloves garlic, crushed or 3-4 cubes Gefen Frozen Garlic
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 teaspoons paprika
salt, as needed
freshly ground black pepper, as needed
2 butternut squashes, peeled and diced
2 cloves garlic
8 to 10 sprigs thyme (leaves only)
2 teaspoons salt, or as needed
1/3 cup Tuscanini Olive Oil
4 shallots, thinly sliced
salt, as needed
3 tablespoons non-dairy butter substitute (such as Earth Balance)
3 to 4 tablespoons fresh tarragon, chopped
8 peppercorns
1/2 cup sweet white wine, such as Pacifica Riesling
1/4 cup Tuscanini White Wine Vinegar
2 tablespoons Tuscanini Truffle Oil (optional)
oil
2 to 3 cloves garlic, sliced
3 to 4 cups spinach, kale, or rainbow chard
3 to 4 tablespoons water
Preheat oven to 350 degrees Fahrenheit. Sprinkle roast with salt.
Combine Earth Balance with remaining ingredients to form a rub, then coat the roast generously on all sides.
Cook roast in the oven until an internal thermometer reads 130 degrees Fahrenheit for medium-rare, or 145 degrees Fahrenheit for medium.
If possible, try to baste every 15 to 20 minutes.
Remove and let rest for 20 minutes.
Fill a pot of the way with salted water and bring to a boil. Add butternut squash and garlic and simmer until soft and easily pierced with a fork, about one hour.
Drain butternut squash in a colander and press down to remove all excess water. Transfer to a food processor or Vitamix together with fresh thyme and salt. While food processor is running, slowly drizzle olive oil in. Continue blending for 10 to 15 minutes, until you reach a very creamy consistency.
Sprinkle shallots with salt.
Cook in Earth Balance over low heat until very soft and translucent, around 30 minutes.
Add tarragon, peppercorns, white wine, and vinegar, then increase heat slightly and sauté until liquid slowly evaporates, around 15 minutes.
Reduce heat and let simmer to create a jam-like consistency.
Finish with truffle oil and salt to taste.
Heat oil in a large skillet, then add two to three cloves sliced garlic and three to four cups spinach, kale, or rainbow chard.
Sauté for two minutes, then add three to four tablespoons water. Cover and let steam until cooked through.
Season with salt and pepper to taste.
Place onion beurre blanc in a shallow bowl, followed by sauteed greens and butternut squash cream. Top with sliced filet mignon or meat of choice, and finish with a sprinkle of Maldon salt and microgreens.
Photography by Chay Berger
Styling by Adina Schlass
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