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Pan Roasted Rib Eye with Vidalia Onions

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  • Dena Adams
    I found this recipe on ilovecheese.com and tried it out. It was DEE-Licious. Don t forget to slice the beef! It takes about 2 hours to prepare, but it s well
    Message 1 of 1 , Oct 31, 2001
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      I found this recipe on ilovecheese.com and tried it
      out. It was DEE-Licious. Don't forget to slice the
      beef! It takes about 2 hours to prepare, but it's well
      worth it.
      d

      Pan Roasted Rib Eye with Vidalia Onions
      2 Tbs unsalted butter
      1/2 cup chopped smoked ham
      1 cup heavy cream
      2 tsp chopped fresh rosemary leaves
      3 Tbs scallion greens
      1/3 cup crumbled Gorgonzola cheese
      1 Tbs olive oil
      4 10 oz rib-eye steaks
      1 tsp kosher salt
      1 tsp black pepper
      Roasted Vidalia Onions
      4 Vidalia, Bermuda, Walla Walla, or Texas Sweet
      onions, upeeled
      1 Tbs olive oil
      2 Tbs chopped fresh rosemary leaves or 2 teaspoons
      dried rosemary
      1 tsp kosher salt
      1/2 tsp black pepper



      1 To make the onions: Place a large skillet over
      medium heat and when it is hot, add the butter,
      onions, and ham, stirring well after each addition.
      Cook until lightly caramelized, about 8 minutes.
      2 Add the cream, rosemary, and scallions, stirring
      well after each addition, and cook until the mixture
      begins to reduce, about 5 minutes.
      3 Meanwhile, place a large cast iron skillet over
      medium-high heat and when it is hot, add the oil.
      Sprinkle the steaks with the salt and pepper. Add the
      steaks to the pan and cook for about 4 to 5 minutes on
      each side for medium-rare.
      4 Add the Gorgonzola cheese to the onion mixture and
      cook until just heated through.
      5 Slice the steaks on the bias (diagonally against the
      grain) and serve on top of the Gorgonzola onions.
      Roasted Vidalia Onions
      1 Sprinkle the onions with the oil, rosemary, salt,
      and pepper. Place in a roasting pan or heavy skillet
      in the oven and roast for 20 minutes. Reduce the heat
      to 250 degrees and roast for an additional 45 minutes.

      2 When the onions are cool enough to handle, peel
      them. They can be used immediately or refrigerated for
      up to 1 week.


      Servings: 4

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