Let's Eat: Deconstructed Texas Wagyu Ribeye from B&B Butchers and Restaurant

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Thursday, September 22, 2016
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B&B Butchers chef, Tommy Elabashary showed abc13 how to prepare one of the restaurant's signature items in a unique way.

B&B Butchers and Restaurant is a modern take on the steakhouse specializing in high quality meats - all dry-aged in-house. The Dry Aged Wagyu Ribeye is one of the most exclusive items on their menu and chef Tommy Elabashary showed abc13 how to prepare their the signature dish in a unique way.

Au Poivre Sauve

- 1/4 cup minced shallots

- 2 tbsp green peppercorns

- 2 sprigs of thyme

- 1 tbsp dijon mustard

- 1/2 cup cognac

- 1/4 cup heavy cream

- 2 cups beef stock

- Salt and pepper to taste

Decon Salad

- 1 cup parsley leaf

- 1/2 tsp fresh minced garlic

- 2 tbsp of green onion

- 6 grape tomatoes

- 2 tbsp of red onion juice

- 1 slice of baguette

- Salt and pepper to taste

Sauteed Spinach

- 2 cups fresh spinach

- 2 spoons olive oil

- 1/2 spoon minced garlic

- Salt and pepper to taste

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