Dry aged ribeye w/ crimini and red wine jus, roasted lemon fingerling potatoes, shaved fennel atop puree of beet.
I don't often buy fingerling potatoes, but I was really in the mood to play with them in plating because chefs love to fuss them them. To prepare them, I cut the potatoes in half lengthwise, parboiled for 8 minutes, drained, tossed with olive oil, lemon juice, salt, pepper, roasted for 15 minutes at 450 degrees, turned face up halfway through roasting, then broiled then them for color (about 5 minutes). Delicious. - 3 hours ago