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Fabio Viviani's Seared Rib-Eye Steak with Olive Jus

Fabio Viviani's Seared Rib-Eye Steak with Olive Jus

Ingredients:
  • 2 bunches swiss chard, stems and ribs removed
  • 4 tbsp unsalted butter
  • 6 shallots, sliced
  • 6 garlic cloves, finely chopped
  • 1 cups heavy cream
  • Kosher salt and freshly ground black pepper
  • 2 pounds Ribeye steak
  • Olive oil
  • 2 cups low-sodium beef broth
  • Juice of 1 lemon, preferably Meyer lemon
  • ½ cup pitted mixed olives
  • 4 baguette slices, grilled

Serves 4

Recipe:

  1. Bring a large pot of salted water to a boil. Add the chard to the boiling water and cook for 1 minute. Drain the chard into ice water and cool.
  2. Melt 2 tbsp of the butter in a large cast iron pan. Add the shallots, garlic, and cook slowly until the onions are translucent. Add the cream; fold in the chard, and simmer, reducing the cream mixture until thick, about 15 minutes. Season with salt and pepper.
  3. Season steak liberally with salt and pepper. Heat a large cast iron over high heat. Sear the steak without moving for 5 to 7 minutes on one side, then flip, and cook till desired doneness. Transfer the steak to a cutting board to rest for 10 minutes. While the steak rests, combine the beef broth, lemon juice, and olives in the pan. Bring to a boil, reduce the heat, and simmer for 10 minutes.
  4. Serve chard under steak and top with sauce. Garnish plate with grilled baguette slices.

For additional recipes, get a copy of "Fabio's Italian Kitchen" at www.fabioviviani.com.

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