Bite with Belkys: Grilled Rib Eye with Potato Gratin

The Restaurant: Trina Restaurant & Lounge
The Chef: Brian Kay
The Dish: Grilled Rib Eye

Ingredients for Potato Gratin:

8 large potatoes, peeled and sliced
1 qt. of heavy whipping cream
5.2 oz. of Boursin cheese
1 tsp. of ground nutmeg
1 cup of mushrooms, chopped assorted variety
kosher salt and pepper, to taste

Method of Preparation:

-Start by slicing the potatoes about 1/8" thick. Then, in a hot pot add heavy whipping cream, Boursin cheese, nutmeg and salt and pepper. Whisk it all together.

-Next, coat an oven-proof casserole with a non-stick cooking spray and line it with parchment paper.

-Then, begin placing the first layer of potatoes. Season them with salt and pepper and add some chopped mushrooms. Chef Brian likes to use a combination of shiitake, oyster and cremini mushrooms. After, pour in some of the Boursin-cream mixture and repeat the process until the dish is full.

-Bake the potatoes in a 350 degree oven for about 30 to 45 minutes or until set.

Ingredients for Grilled Rib Eye Steak:

1 20 oz. Rib Eye Steak, bone in
kosher salt and pepper, to taste

Method of Preparation:

-First, season the steak with salt and pepper on both sides.

-Cook the meat about five to six minutes on one side for medium rare.

-Then turn the rib eye over and finish it in a 375 degree oven for a few minutes.

-Let the meat rest before serving.

To Plate the Dish:

Place a square of potato gratin underneath the bone of the rib eye. Then add a side of asparagus and garnish with fresh herbs.

Serving Suggestion: Cabernet sauvignon

Serves: 1-2

FOR MORE INFORMATION:

Trina Restaurant and Lounge
601 North Fort Lauderdale Beach Blvd.
Fort Lauderdale, FL 33304
954-567-8070
http://www.trinarestaurant.com/

Dine Out Lauderdale
www.sunny.org/dineout