Coffee Confit of Ribeye, Parsnip Puree, Kale & Balsamic-Coffee Sauce

Directions

1. For the brine and confit
2. Combine the water, salt, sugar and coffee in a sauce pot and bring to a boil while whisking to dissolve the sugar. Remove from heat and chill. Pour over steaks in a container that they will stay submerged in and leave for at least 2 hours but no more than 24. When ready combine the oil, whole coffee beans, herbs and place in a medium sized pot. Heat to 145 degrees. This may take some time to figure where to set the knob on your stove, on mine at home its at 3. Carefully place steaks in oil for 20 minutes for med-rare and complete the rest of the recipe.

1. For the Parsnip Puree, Kale and Sauce
2. For the Puree, Combine the parsnip, wine and salt and cook over medium heat until tender. There should be very little liquid left but if you have more than a tablespoon than reduce it down. Transfer to a blender with just enough soy milk to get the blades running smoothly. Taste, season if necassary and run through a fine mesh strainer. Rserve in saucepan until ready to serve. This can be made and chilled a day in advance just rewarm over low heat.
3. i use an heirloom variety of kale which is very tender but if you can't find one then blanch the kale in salted water for 2 minutes then proceed. Heat the oil in a large saute pan and lightly brown the garlic. Add the kale and season with salt. Cook until wilted and tender.
4. Combine the coffee and fluer de sel in a blender or spice grinder and pulse until incorporated
5. For the sauce combine the balsamic, coffee and sugar in a small pan and reduce over medium heat until syrupy. Taste and season with a few drops of soy sauce.
6. To finish, Get everything hot and pull the steaks from the oil and let drain on paper towels. Spoon some puree onto the bottom of each plate then drizzle some sauce around. Slice the steak and season the "eye" of the meat with the coffee salt then place on top of puree. Drain the kale of excess oil then place around steaks and serve.