Seared Rib Eye with Sweet Potato and Currant Glaze

Seared Rib Eye with Sweet Potato and Currant Glaze

Yield: 4 People


4x Ribeye Steaks
Sweet Potato Puree:
1 Medium Sweet Potato
1 head of Garlic - Cut top off the head of garlic
3 tbls Butter
1/4 cup 35% Cream
Pinch of Salt

Currant Glaze:
1 Pint of Currants
1/4 cup Water
3 tbls Sugar

Roasted Carrots:
2 lbs of Heirloom Carrots - Washed and Cut in half length wise
3 tbls of Butter - Cubed
3 Sprigs of Thyme


Preheat oven to 375 fahrenheit.

Start by piercing the sweet potato 5-10 times. Rub a touch of vegetable oil around the skin of the sweet potato. Cut the top off a head of garlic and wrap in tin foil. Place both the sweet potato and garlic on sheet tray lined with parchment paper. Place in the oven and cook for 45-1 hour or until the sweet potato i soft to the touch. Remove the garlic after 25-30 mins in the oven. Allow both ingredients to cool before handling. When safe to handle un-wrap the garlic and squeeze out the roasted cloves. Remove the skin off the sweet potato and place the flesh into a blender with the butter, the cream and 5-6 roasted garlic cloves. Blend until the mixture is smooth, then season with salt. Keep warm in a pot until needed.

In a small pot add currants, sugar, and water. Place on medium low heat for 15 minutes, remove and blend until smooth. Strain the mixture through a mesh strainer to remove any seeds. Put aside.

Wash the carrots and cut in half length wise. Place the carrots in a sheet tray lined with parchment paper, place the butter knobs and sprigs of thyme on top of the carrots. Season with salt and place in the oven, cook for 12-15 minutes or until fork tender.

While the carrots are cooking heat a medium to large size skillet till it is smoking. Season the steaks with salt. Add a touch of vegetable oil to the pan and begin searing the steaks 11/2 minutes to 2 minutes aside (medium rare). Remove from the pan and allow to rest for 3 minutes before slicing. Serve