Published: May 28, 2014 8:38 AM EDT

FORT MYERS, Fla. -- It's Wednesday and that means it's time to fire up the WINK Kitchen. Here today showing us how to make rib-eye with a peppercorn brandy sauce and truffle and bacon mac-n-cheese is Chef Jason Grasty.

Truffle & Bacon Mac n' Cheese
2T            Shallots, caramelized (precooked)
1tsp         Truffle Oil
1.5oz       Applewood smoked Bacon, chopped, rendered
4oz          Roys Mornay
3oz          Cavatappi (par cooked)
10g          Gruyere, grated
10g          Cheddar, grated
To Taste Kosher Salt & Pepper
1T            Thai Basil Bread Crumb
 
Method:

In a small sauté pan add Shallots and rendered bacon.  Re warm the pasta and place into a sauté pan.  Then ladle the béchamel base, and add the gruyere and cheddar cheeses.  Incorporate with spatula/spoon and add truffle oil.  Season with kosher salt & pepper.
 
ROY's Mornay (Yield: 7.5 cups)
2oz          Butter (Unsalted)
2oz          Flour
4oz          Onion, diced
6.5 cup    Half & Half
4ea           Bay Leaves
4oz          Parmesan
8oz          Cheddar
6oz          Gruyere
1/2tsp      Smoked Paprika
3 tsp        Kosher Salt
1 tsp        Pepper, cracked
 
Method:

In medium sauté pan, over low heat add butter and onions and sweat until translucent.  Sprinkle in the flour and incorporate together.  While whisking add half & half, include the bay leaves.  Bring to a simmer for 5 minutes cook out the starchy taste.  Incorporate cheeses while whisking and add smoked paprika.  Remove bay leaves. Place into blender and blend till smooth.
 
Method:

In a robot coupe add panko, chopped thai basil and parsley. Robot coupe for 45 seconds or until herbs and panko become finely mixed. Do not throw in whole herbs into the robot coupe.  Incorporate clarified butter and then season.
 
Peppercorn Shoyu Brandy Sauce (Yield: 1.6 qts)
5.25oz     Shallots, sliced
2T            Garlic, minced
1/4c         Pink Peppercorns
1/4c         Tellicherry Peppercorns
1 cup       Brandy
1 cup       Soy Sauce GF
1qt           Demi Glace
1qt           Heavy Cream
 
Method:

Sauté shallots and garlic until done.  Add peppercorns and continue to sauté.  Deglaze with brandy and soy sauce.  Add the demi and heavy cream.  Reduce to nappe (thick enough to coat the back of a spoon).  Blend on high for one minute.
 

Presentation:

Season your Ribeye with salt and pepper and grill to desired doneness.  Serve with the truffled mac and cheese, and peppercorn sauce.