This dish is a showstopper from the Estate kitchen — a signature from our Il Pranzo menu and one of Chef Fernando’s go-to recipes when rich, savory comfort meets refined flavor. The combination of tender ribeye, sweet-spiced cauliflower, and silky parsnip purée is a masterclass in balance, with our signature Bordelaise tying it all together. Whether for a celebration or just because, this is a recipe worth savoring. Pair it with our Gravel Series ‘Scholar’s Gate’ Cabernet Sauvignon or our Louis Bovet Reserve Cabernet Sauvignon.
Ingredients
Ribeye Steak
- 1 ribeye steak (6-8 oz, about 1 1/2 inches thick
- Salt & pepper (to taste)
- Beef fat or canola oil for searing
Parsnip Purée
- 1 lb parsnips (peeled and chopped)
- ¼ lb butter
- ¼ cup thyme
- 1 tbsp Round Pond Garlic Olive Oil
- 1 pt heavy cream
- Salt (to taste)
Roasted Cauliflower Steaks with Golden Raisin Dukkah
- 1 head cauliflower (sliced into 1/2-inch steaks)
- 2 g fennel seeds (toasted)
- 11 g sesame seeds (toasted)
- 20 g sunflower seeds (toasted)
- 2 g Urfa chili flakes
- 20 g golden raisins
- 2 g salt
- Beef fat or canola oil for searing
Directions
Ribeye Steak
Let the steak come to room temperature (about 30 minutes).
Season heavily with salt and pepper 15 minutes before cooking. Pat dry.
Heat a cast iron skillet over high heat. Lightly grease with beef fat or canola oil.
Sear steak 3–5 minutes per side, until crusted and golden.
Transfer to a wire rack and rest for 30 minutes to 1 hour before slicing.
Parsnip Purée
In a medium saucepan, cook butter over medium-low heat until milk solids begin to brown. Stir constantly.
Add parsnips and coat in browned butter.
Add remaining ingredients. Cover and simmer on low heat for 35–40 minutes, until parsnips are tender. Stir occasionally.
Transfer to a blender and purée until smooth. Adjust seasoning. Serve warm.
Roasted Cauliflower Steaks with Golden Raisin Dukkah
Sear cauliflower steaks in a hot cast iron skillet with oil until golden, 3–4 minutes per side.
In a food processor, combine fennel, sesame, sunflower seeds, Urfa chili, raisins, and salt. Pulse until coarse.
Sprinkle over seared cauliflower before serving.
