Chef Jeffrey Fournier. He’s the exec chef of 51 Lincoln restaurant in Boston, and has quite the story to tell. A star was born at at Café Montana, in Santa Monica where Fournier broke from the norm with his fried linguini with wild flowers and carrot pesto with linguini, roasted lamb and fried basil. He later took an executive chef position at Sophia’s Latin restaurant and club located in Boston’s Fenway district, in 2004. Here, Fournier created a Latin American small plate menu, including flavors of all regions of Latin America. Fast forward to many experienced years later, Jeffrey now brings his talent and expertise to 51 Lincoln in Boston, Vintage in West Roxbury, and Townsend’s in Hyde Park.
Today we give thanks to Chef Jeffrey Fournier and 51 Lincoln as they share a gorgeous restaurant recipe with us, an authentic Argentine Rib Eye Steak with Chimichurri and Braised Potatoes.
Argentine Rib Eye Steak with Chimichurri and Braised Potatoes
Jeffrey Fournier, Executive Chef, 51 Lincoln
Serves 4
Ingredients
• 4 10 oz. beef rib eye steaks
• 4 large russet potatoes, peeled and cut into 2 inch cubes
• 1 diced one onion (for potatoes)
• 4 cups chicken stock
• 2 tbsp butter
For the chimichurri
• ½ cup chopped parsley
• ¼ cup chopped cilantro
• ¼ cup chopped chives
• Juice of I lime
• 1 red jalapeno seeded and chopped fine, you can use less if you don’t like your food to spicy
• ½ diced red onion
• Salt and pepper to taste
Combine all ingredients and set aside
Method
For the potatoes
• Sear cubed potatoes in canola oil in a large straight sided sauté pan with salt and pepper
• Add diced white onion and caramelized
• Deglaze with chicken stock
• Move pan to 350 degree oven and braise uncovered for about 25 minutes, stock should reduce to a thick sauce.
• Before serving mount potatoes and sauce with 2 tbsp of butter
For the steak
• Grill rib eyes on the grill nicely seasoned with salt and pepper about 4-5 minutes each side for medium rare. Let rest for 5 minutes before serving.
• If you do not have a grill pan sear the steaks 1-2 minutes each side and finish in a 350 degree oven for about 5 minutes for medium rare.
Top the steak with the chimichurri and serve with the potatoes on the side.
a slightly morbid yet delicious book about what chefs would choose for their last meal on earth, Mario chose an elaborate multi course meal, including “marinated anchovies with bruschetta; mozzarella en carozza (a Neapolitan-style grilled cheese sandwich); and fresh Amalfitana pasta with shrimp and zucchini.” Photographer Melanie Dunea shares a gorgeous photo slideshow of the book, found 