Roasted Ribeye with Parsnip Purée, Roasted Cauliflower Steak & Golden Raisin Dukkah, and Beef Bordelaise.
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.
Ribeye Steak
Ingredients
- 1 ribeye steak (6–8 oz, about 1½ inches thick)
- Salt & pepper to taste
- Beef fat or canola oil for searing
Instructions
- 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
Ingredients
- 1 lb parsnips, peeled and chopped
- ¼ lb butter
- ¼ cup thyme
- 1 tbsp Round Pond Garlic Olive Oil
- 1 pint whole milk
- 1 pint heavy cream
- Salt to taste
Instructions
- 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
Ingredients
- 1 head cauliflower, sliced into ½-inch steaks
- 2g fennel seeds, toasted
- 11g sesame seeds, toasted
- 20g sunflower seeds, toasted
- 2g Urfa chili flakes
- 20g golden raisins
- 2g salt
- Beef fat or canola oil for searing
Instructions
- 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.