For two servings:
12 ounces Rib Eye
1 bunch of carrots
Juice of 5 carrots
2 ounces butter
1/4 cup heavy cream
4 cups vegetable stock
5 ounces blanched English peas
2 Yukon Gold Potatoes
1 lb clarified butter
2 thin slices of Pancetta
Quarter pound of ramps
Aged red wine vinegar to taste
2 red onions
Peel potatoes and cut with 2 inches ring cutter.
Slice ¼ inch thick with a mandolin and roll them in the clarified butter.
Put the Pancetta in a 4-inch tart mold, and add the sliced potatoes.
Flip to sear Pancetta side on the stove and then finish in the oven (425 degrees, about 9 minutes).
Sauté the minced red onions in canola oil until light color, reduce the heat and confit them until tender. Add some aged red wine vinegar to bring out the acidity.
Peel the carrots and slice them thin.
Sweat them in butter and cover with the stock.
Season and bring to simmer and cover until cooked.
Add the cream and bring to boil.
Strain and puree using the cooking liquid and carrot juice.
Clean the leeks and cut the white part into ½ inches slices.
Cook them like the carrots.
Clean the ramps and sauté them in canola oil.
Sear the meat on all sides and cook at the desired temperature.