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Grilled Beef with Creamed Kale

November 30, 2015
Grilled Beef with Creamed Kale

1 beef rib eye cap
4 cloves of garlic, minced
1 cup of grapeseed oil
2 Tablespoons of chopped fresh rosemary
Salt and Pepper

Mix together the oil, garlic and rosemary. Rub the mixture on the beef cap and then season liberally with salt and pepper. Set aside, Allow the beef to come to room temperature.

Start and small fire using split hickory logs (approx. 6) allow the wood to burn until the logs are completely charred and starting to carbonize. Spread the logs and embers out in your wood burning grill. Allow the grill grate to become hot and sear the beef cap. Slowly roast the beef rib eye cap, turning often to ensure even cooking. Approx. 6 minutes per side

Using a meat thermometer, pierce the thickest part of the cap. When the internal temperature reaches 135-140 degrees remove from the grill and allow the cap to rest for5-10 minutes. Slice the cap into two inch long pieces and serve immediately .



For the creamed kale
1 kilo of fresh cream
1 medium sweet onions large dice
4 cloves of garlic
2 sprigs of thyme
4 bunches of fresh kale, stemmed, cleaned, blanched and patted dry.
In a non-reactive sauce pot, caramelize onions and garlic. Add cream and thyme, reduce by half.
Puree 500g of blanched kale with 500 g of reduced cream mixture, season to taste
For the smoked potato
Clean 14 fingerling potatoes
Coat with grapeseed oil, season and smoke at 200degress for an hour if they are not cooked through, finish cooking in a 350 degree oven.
Cassidee Dabney, Executive Chef of the Barn