Wine Reduction
In a small pot over medium heat combine wine, shallot, garlic and thyme, reduce by half. Add veal stock and reduce by half. Remove from heat and finish with lemon juice. Hold on very low heat until ready for use
Roasted Vegetables
Preheat oven to 375 degrees f.
In a medium mixing bowl combine fingerlings, shallot, garlic, snap peas, asparagus, olive oil, salt, pepper and thyme. Toss well and place onto a baking sheet and place into the oven roast for 20 minutes.
While vegetables roast, begin to prepare the rib cap steak.
Rib Cap Steak
In a large skillet heat blended oil over medium-high heat. Season steaks generously with salt and pepper. Carefully place the beef into the pan and seared for 2-3 minutes on the first side. Flip steak over and add the thyme, shallot, garlic and butter. Spoon the butter mixture over the beef for about 3 minutes.
6. Remove the steaks from the pan and pour the butter over the top of the beef on a small baking tray. Allow to rest for a minimum of 5 minutes prior to serving.
7. Remove the vegetables from the oven.
Spoon a generous amount of vegetables onto a plate, slice the rib steak thinly, against the grain and drape over the roasted vegetables and season with flakey sea salt. Finish with a drizzle of the wine reduction and freshly picked watercress.
