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Dry Aged Ribeye w/ Brandy Habanero Sauce

Dry Aged Ribeye w/ Brandy Habanero Sauce


  • 1 pc WX Dry Aged Ribeye
  • 2 tbsp + 1/4 cup Maven Butter, unsalted
  • 1 pc Shallots, chopped
  • 2 cloves Garlic, chopped
  • 1/2 cup Brandy
  • 2 tbsp Lime Juice
  • Zest of 1 lime
  • 1/2 tsp Iodized Fine Salt
  • 1 tsp Crushed Pepper
  • 1/2 Cup Heavy Cream
  • 2 tsp Habanero
  • 1/2 cup Roasted Sweet Mashed Potato
  • 50 g Grilled French Beans
  • 1 tsp Smoked Paprika

Sweet Mashed Potato

  • 400 g Sweet Potato
  • 40 ml Maven Butter, melted
  • 2 g Iodized Fine Salt
  • 1 g Pepper


  1. In a skillet, at a high heat melt butter and cook steak until golden brown on each side. Cook steak according to desired doneness.
  2. In the same pan, melt butter and sautee onions and garlic until soft.
  3. Deglaze pan with tequilla and lime juice, simmer for 1 minute.
  4. Add cilantro and season with salt and pepper.
  5. Add cream and habanero. Mix well until smooth and thick.
  6. To assemble, create a bed of sweet mashed potato in a plate, add steak and drizzle with desired amount of sauce. Side steak with grilled French beans.
  7. Sprinkle with paprika before serving.

Tip/s: Finish sauce with butter enriches the sauce. It also provides sheen and smoothness to sauce. For acidic sauce, finishing with butter will smoothen its taste.

Sweet Mashed Potato

  1. Preheat oven to 216 degree celcius
  2. Bake sweet potatoes for 45 minutes or until fork tender.
  3. Remove from oven, and let it cool before peeling skin off.
  4. In a medium size bowl using a fork mash sweet potato until smooth and fluffy.
  5. Add melted butter and season with salt and pepper. Mix well.