More Great Recipes: Beef | Dinner | Mushroom | Southwestern US

Cowboy Rib-Eye with Pinto Bean-Wild Mushroom Ragout Red Chile Onion Rings and Pico de Gallo


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Member since 2014

Serves 4 Servings | Prep Time | Cook Time

Ingredients

1 cup wine-for the cook

FOR THE RUB
1/8 cup salt
1/4 cup assorted chile powder(s)
1/4 cup paprika
1/4 cup sugar


FOR THE PICO DE GALLO
1 cup diced tomato
1/4 cup diced red onion
1 jalapeno, minced
2 Tablespoons fresh cilantro, finely chopped
Salt to taste


FOR THE RAGOUT
1 cup dried pinto beans (or 2 cans of pinto beans)
2 Tablespoons of butter - divided
2 Tablespoons shallots, minced
2 cloves garlic, minced
1 1/2 - 2 cups assorted fresh wild mushrooms, dirt knocked off, sliced
1 cup fresh (or frozen) corn kernels
1/2 cup dry red wine
1 1/2 cups beef stock + l teaspoon demi-glace
1 teaspoon chipotle puree (+/- to taste)
1 teaspoon fresh sage, chopped
1 can of diced tomatoes (or 1 medium tomato, blanched, peeled, seeded, diced)


FOR THE RED CHILE ONION RINGS
1 cup flour
2 Tablespoons paprika
1/4 cup Chile powder
2 Tablespoons cumin
1 teaspoon salt
3 large onions
Milk
Cayenne powder (optional)


FOR THE STEAKS
4 Rib-eyes (NY’s, Filets or any steak of your liking)


I recommend making this dish in the following order, that way when you are ready to serve everything will come together on time, without a bunch of stress.



FOR THE RUB


Combine ingredients. Rub the steaks and let sit, covered, in the refrigerator for at least 2 hrs or up to 24 hours, before grilling. Bring to room temp, about 30-40 minutes before you’re ready to grill. (Rub can be made several days ahead




FOR THE PICCO DE GALLO


Combine ingredients. Cover and refrigerate until ready to use. Bring to room temp about 15-20 minutes before serving. (Can be made a few hours ahead.)




FOR THE RAGOUT


If using dried beans, soak in beef broth or water overnight. Bring to a boil; reduce to a simmer and cook 45-60 minutes or until tender. Add more liquid as needed to keep beans covered. When tender season with Salt and Pepper. Drain most of the liquid off and set aside. If using canned beans, disregard above instructions. Don’t drain; go straight to the pot when it’s time to add the beans.



Heat 1 Tablespoon of the butter over medium-high heat; add shallots and garlic. Stir in mushrooms and sauté until mushrooms begin to soften.



Stir in corn and cook for 1 minute. Deglaze the pan with red wine, reduce by 1/2.



Add the beef stock, demi-glace, chipotle puree, sage, and tomato. Stir in the beans. Simmer and reduce the liquid by 1/3.



Stir in the remaining 1 Tablespoon of butter. Hold warm over low heat while making the onion rings and grilling the steaks. (The ragout can also be made several hours or the day before and re-heated. Add butter at the end.)




FOR THE RED CHILE ONION RINGS


Combine the flour, paprika, chile powder, cumin and salt. Set aside.



Cut the onions into very thin rings, cover with milk and soak for 20 minutes.



Pour enough canola oil in a large frying pan to come about 3-4 inches up the side. Heat oil to 350-375 degrees, or until lightly smoking.



When oil is ready, Shake the excess milk off of the onions and dredge them in the flour mixture. Fry until golden; drain on a paper towel and season with salt and dust with cayenne, if using.




FOR THE STEAKS


Fire up the BBQ and grill steaks to desired doneness, about 5-7 minutes for medium-rare, depending on thickness.




TO SERVE


Put a generous spoonful of the ragout on plate; top that with the steak and then pile on the onion rings. Top the onion rings with a dab of pico de gallo and a sprig of cilantro.


Sit back and watch your guests ohhh and ahhh over your culinary genius. Your welcome!


Pairs Well With


Notes

Recipe adapted from Stephen Pyles

For the Tex-Mex Cooking Class - 115

I have adapted this impressive looking and tasting dish from the Tex-Mex genius Stephen Pyles. While it is still quite time consuming, I've cut a few corners without sacrificing flavor.

With planning and prep this dish can be whipped up fairly fast. I've even made the Ragout the day before, leaving only the onion rings, steak for the last minute.

It's one of The Big Guy's all-time favorites dinners and the SdJ chefs were wowed by it's flavors and presentation as well! Don't be scared, just go all in!

(Photo: Pyles)

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