New This Month

Cote de Boeuf Rossini

1
  • Servings: 8

Ingredients

Directions

  1. To make the beef: Preheat the oven to 400 degrees. In a large skillet, heat 2 tablespoons clarified butter over medium-high heat. Season the steak with salt and pepper. Add to pan, and sear until brown, about 3 minutes per side. Add remaining 1 tablespoon clarified butter, thyme, garlic, shallots, and bay leaves. Transfer to oven, and roast until a meat thermometer inserted in the thickest part registers 125 degrees.for rare 135 degrees.for medium rare. Remove from oven, and let rest for 10 minutes before carving.

  2. To make the foie gras: In a heavy saucepan, heat the clarified butter over medium heat. Season the foie gras with salt and pepper. Add to pan, and cook until brown on all sides, about 5 minutes. Add thyme, garlic, and shallot. Transfer to oven, and cook until a meat thermometer inserted in the thickest part registers 155 degrees. 15 to 20 minutes. Remove from oven, and let rest for 10 minutes before slicing. Pour off, and reserve, all but 2 tablespoons of the fat from the pan. Set saucepan aside.

  3. To make the mushrooms: In the pan that the foie gras was cooked, add the porcinis, chanterelles, shallot, snow peas, snap peas, and English peas. Place over medium heat, tossing to combine. Season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes.

  4. Arrange the marrow bones and vegetables on a large platter. Top with the beef. Place the foie gras on top of the beef. Sprinkle the mushrooms and peas around and over the beef. Drizzle with sauce, and serve immediately.

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