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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Saturday, February 8, 2014

Spaghetti with Rib Eye Steak, Sun Dried Tomato & Mustard Veloute by Steven Dolby

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(Serves 2-4 people)


1/2 Medium onion (finely diced)
60g Sun-dried tomatoes in olive oil (finely chop)
70g Mushrooms (thinly sliced)
1 Tbsp olive oil
3 Tsp plain flour
3 heaping tsp whole grain mustard
1/4 Cup white wine
1 Cup chicken stock
4 Tsp  heavy cream
Salt & ground black pepper (to taste)

Spaghetti (enough for 2 or 4 people)
2-3 Rib eye steaks (sliced)
Fresh Italian parsley (small handful for spaghetti)
2 Tsp olive oil (for spaghetti)
Salt to taste (for spaghetti)

For Sauce:
1. Place a pan on flame, pour olive oil, add onion, mushroom and sweat for 5 minutes.
2. Add sun dried tomatoes and cook for 1 minute.
3. Stir in flour, cook for 2 minutes and then add mustard. Stir well.
4. Pour white wine and stock. Bring to a boil and simmer for 10 minutes.
5. After 10 minutes, add cream, stir well and season to taste with salt and pepper. Set the sauce aside.
For Spaghetti:
6. In a pot of boiling salted water, cook spaghetti until al dente. Drain well.
7. Into a pan, place the drained pasta, drizzle olive oil, and add parsley. Season to taste with salt and mix well.
For Steak:
8. Season steak with salt and pepper.
9. In a pan, heat oil and cook steak to desired doneness.
10. When done, remove steak from the pan, place on a cutting board, pour the cooking juices on top of meat and let rest for 2 minutes. Cut into pieces.

11. On a plate spoon sauce, place pasta in the middle and surround it with steak pieces.

12. Serve and enjoy!


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