Grilled Rib Eye and Havarti Horseradish Fondue

Yes, it is this good

This might be the best thing ever

Okay, stop drooling. Yes, it is steak and cheese and it might just be the best thing ever. Before you eat your computer, I will show you how to make it! Really, I’m that nice. This recipe is a slight adaptation of the one by Chef Michael Symon, using prepared horseradish (because unprepared horseradish is REALLY hard to find.)

Ingredients (makes 4 large servings):

  • 1 tablespoon olive oil
  • 2 shallots (minced)
  • 1 garlic clove (smashed, then minced)
  • Kosher salt and cracked black pepper
  • 2 tablespoons white wine vinegar
  • 4 cups heavy cream
  • 3 cups (about 500g) Wisconsin Havarti cheese, grated
  • 1/2 cups prepared horseradish (or less if you like)
  • 1/4 cup sliced chives
  • 4 1-pound (16-ounce) rib-eye beef steaks, preferably dry-aged
Never seasoned a steak before? Here’s my favourite way to season steak:
  • 1 part mustard
  • 1 part favorite bbq sauce (I use Guiness Bulls-Eye)
  • Salt and Pepper to taste
  • Montreal Steak spice
Rub all sides in mustard and bbq sauce, then sprinkle salt, pepper and Montreal steak spice over everything. Refrigerate for 30 minutes to 12 hours.
Tools:
  • Grill for the steak (I use a George Foreman, but use what you like – I wish I had a bbq)
  • Medium Pot
  • Fondue pot (optional – you really can just use the pot)
  • Cheese grater

Okay, so once you have all your ingredients, it’s time to make fondue!

  1.  Heat medium saucepan over low heat
  2. Add olive oil, shallots and garlic with pinch of salt and stir over low heat for 2 minutes, until shallots and garlic are aromatic and translucent
  3. Add vinegar; reduce by half (about 5 minutes)
  4.  Add cream; reduce by half (about 20-30 minutes – be patient! It’s worth it!).
  5. Check seasoning; add salt and pepper if needed (do not add salt at the end – you will have a salty fondue)
  6. While reducing, chop chives and grate the havarti
  7. Remove from heat and whisk in havarti, horseradish and chives.
  8. Keep fondue warm.
For the steaks:
  1. Season and let sit for 30+ minutes
  2. Toss on grill of choice
  3. Depending on thickness, cook to your desired rareness (I like mine very rare – 2.5 minutes a side TOPS)

The finishing touches:

  1. Pour fondue into fondue pot over heat.
  2. Cut steaks into bite-sized pieces and dip!
  3. Enjoy!

Seriously, this is probably the best thing I have ever made. It’s AMAZING.

Nom

*drool*

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3 Comments

Filed under Food, Recipes

3 responses to “Grilled Rib Eye and Havarti Horseradish Fondue

  1. C

    My favourite by far

  2. I NEED this. need it. now. no further elaboration necessary.

  3. Sounds great! I’ll have to try it.

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