Ribeye & Fingerling-Apple Hash with Dijon Sauce


2 T Butter

1 Shallot, mirepoix

2 Cloves garlic

2 T AP flour

2 T Dijon mustard

1 t Red pepper paste

2 c Beef stock

Juice of ½ lemon



10 Fingerling potatoes, halved

1 Apple, cubed (same size as potatoes)

½ Jalapeno, manicured

5 Sprigs of thyme

2 cloves garlic, minced


3 T Grapeseed oil

2 T Grapeseed oil

1.5# Ribeye


2 T Butter


Preheat oven to 400°F.


Make sauce. Melt butter in medium pot over medium heat. Sweat shallot and garlic. Sprinkle flour over veg and stir for 5 minutes. Add Dijon and paste. Continue to stir so that the pastes do not burn. Add stock, bring to boil, reduce to simmer and cook for 45 minutes or until thickened. Season with lemon and salt. Hold for service.


Make Hash. Combine potatoes, apples, jalapeno, thyme, garlic, salt and oil in large bowl. Mix thoroughly and transfer to shallow baking dish. Roast for 25 minutes.


Meanwhile season ribeye. Heat oil in sauté pan of high heat. Sear both sides, about 5 minutes per side. Top with butter and place in oven for 5 minutes. Remove and rest for 10 minutes. Portion beef and serve over hash with sauce around the plate.