Recipe: Black Hawk Beef with Marrow Creamed Spinach, Ramps & Peas

Ingredients
Beef (Cut of your choice, cooked to your liking)
8 onions
3 tbls tendered bone marrow
1.5 cups of cream
Spinach
Chive blossoms
Spicy Microgreens
Pickled Ramps
Peas
4 quarts beef stock
Sherry Vinegar
Salt

ALIVE Magazine Cincinnati Chef Please Ryan Santos

Procedure
Prepare the beef-onion broth. Caramelize six onions. Cover with four quarts of beef stock and reduce, to thicken. Season with sherry vinegar, salt to taste and set aside.

Prepare the Bone Marrow Soubise by heat-rendering the bone marrow and sweating the onions until soft and almost all liquid has evaporated. Do not color. Add cream and lightly simmer for five minutes. Transfer everything to a blender, season with salt and pass.

Cook steak to desired doneness. While the steak is resting, add some soubise to a wide pan over medium heat, add two handfuls of spinach, some salt, and stir. Stir to wilt the spinach until it’s coated, or “creamed,” in the soubise. Add more spinach and/or soubise to reach desired consistency. Spinach should be wilted but coated in creamy soubise.

Cut steak into slices, cover steak with creamed spinach. Add four ramp pickles, some peas, chive blossoms and spicy microgreens. Add the beef-onion broth and serve.

Place on a plate or platter and drizzle with the sesame balsamic vinaigrette.

Photography by Attilio D’Agostino. Originally published in ALIVE Magazine Issue Three. Subscribe to ALIVE or purchase a copy of the issue on alivemag.com/subscribe.

ALIVE Magazine Cincinnati Chef Please Ryan Santos

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