Olivia's cooks up a holiday feast with Fire-Grilled Ribeye Steak Saltimbocca

YORK, Pa. — Just in time for the holidays, Oliva's is back in the FOX43 Kitchen to prepare a delicious holiday feast: Fire-grilled Ribeye Steak Saltimbocca topped with savory Mushroom Madeira and served with Lobster Smashed Yukon Potatoes and Grilled Asparagus topped with Lemon Dill Sauce.

And since no feast is complete without some libations, Olivia's is also serving a scrumptious Santa-Rita! 

Here are the recipes:

Fire-Grilled Ribeye

Season both sides with Salt & Pepper.  

Chargrill until internal temperature reaches 100°-110°F for a medium rare finish.  

Top with Sage leaves, Prosciutto, Asiago, and Provolone.  

Place in preheated broiler and broil until perfectly brown on top.  

Saute the mushrooms with a pinch of salt and pepper, sun-dried tomatoes, and shallots.  

Deglaze with Madeira wine.  

Add chicken stock, and bring to a boil.  Stir well and then ladle over top the steak.  

Chargrilled Asparagus

• 1/2 lb Asparagus 
• 10 Cherry Tomatoes- halved 
• 1/4 tsp Sea Salt
• 1/2 tsp Black Pepper
• 1 tbsp Sun-dried Tomatoes
• 2 tbsp Fresh Dill - chopped
• 1 Lemon - juiced
• 2 tbsp Garlic Butter
• 1 tbsp Shallots - chopped

Saute the shallots with Garlic Butter. Add Sun-dried tomatoes.  Add thickened chicken stock and stir.  Add fresh Dill and lemon juice.  Ladle over the grilled Asparagus and tomatoes. 

Mushroom Madeira

• 1 tbsp Garlic Butter
• Pinch Sea Salt
• Pinch Black Pepper
• 1/4 cup Madeira Wine 
• 1/2 tsp Fire roasted red pepper 
• 2 cups Mushrooms 
• 3 tbsp Shallots - diced 
• 1 cup thickened Chicken Stock 

Saute Mushrooms, shallots, fire-roasted red pepper, salt, and Pepper.  Delglaze with Madeira.  Add browned chicken stock. Ladle over the Ribeye. 

Brown thickened Chicken Stock

• 1-quart water
• 2 Carrots - coarsely chopped
• 2 stalks Celery - coarsely chopped
• 1 Onion - coarsely chopped
• 1 Bay Leaf
• 1/2 Rosemary Sprig
• 1 Thyme Sprig
• 2 Cloves Garlic - diced
• 2 lb Chicken legs
• 4 oz E.V.O.O.
• 2 cup Madeira 
• Slurry (2oz water to 2 oz Corn Starch)

In a heavy bottom stock pot, sear one side of chicken with E.V.O.O.  Flip Chicken and add carrots, celery, and onion. Stir until browned on all sides.  Deglaze with Madeira.  Add remaining ingredients.  Boil until meat begins to fall off the bone.  Remove all skin and bones.  Discard.  Reduce by 1/3rd.  Taste.  Add salt if needed.  Add slurry to thicken, and cook for an additional 5 minutes.  

Lobster Smashed Yukon Potatoes

• 4 oz Garlic Butter
• 2 oz Chives
• 2 lb Yukon Potatoes- washed, peeled, & quartered 
• 1/2 lb steamed Lobster Meat - chopped
• 4 oz shredded Cheddar
• 2 oz Shaved Asiago
• 1 tbsp Fresh Parsley - chopped
• 1 tsp Tarragon- minced
• 1/2 cup Heavy Cream
• Pinch sea salt
• Pinch black pepper 
• 1 tsp fire-roasted red pepper - diced 

In the pot, bring water to a boil.  Add split lobster tails and cook for approximately 2-4 minutes.  Remove tails. Separate meat from the tails.  Chop the meat.  Discard shells.  Add Yukon potatoes to lobster broth.  Cook until fork tender.  Drain excess broth.  Smash the Yukon potatoes.  Add the remaining ingredients and chopped lobster, smashing all together.  Place in ramekin and broil for 2-3 minutes until perfectly browned on top.  Enjoy!

Cocktail: Santa-Rita

• 21 Seeds Orange Tequila 
• Italicus Bergamot Orange Liqueur 
• Pomegranate juice
• Cranberry juice 
• Orange Juice 
• Fresh orange
• Ginger Beer
• Fresh rosemary sprig
• Fresh Cranberries rolled ingredients sugar
• Cinnamon Sugar rum

Fill the glass with ice. Add tequila, liqueur, pomegranate juice, cranberry juice, orange juice and fresh orange.  Shake.  Top with ginger beer.  Garnish with fresh rosemary sprig and cranberries dipped in sugar.