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Cote de Bouef Rossini

  • servings: 8

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Ingredients

  • 3 tablespoons Clarified Butter for Cote de Bouef Rossini Clarified Butter for Cote de Boeuf Rossini
  • 1 beef rib steak (about 2 pounds), tied, at room temperature
  • Coarse sea salt and freshly ground pepper
  • 3 sprigs fresh thyme
  • 4 cloves garlic, crushed
  • 2 shallots, crushed
  • 2 dried bay leaves
  • 1 tablespoon Clarified Butter
  • 1 whole duck foie gras (about 1 1/2 pounds), trimmed and deveined
  • Coarse salt and freshly ground pepper
  • 3 sprigs fresh thyme
  • 2 cloves garlic, crushed
  • 2 shallots, crushed
  • 4 whole porcini mushrooms, wiped clean
  • 1/2 pound chanterelle mushrooms, wiped clean
  • 1/4 pound snow peas, trimmed
  • 1/4 pound snap peas, trimmed
  • 1/2 cup English peas
  • 1 medium shallot, minced
  • Roasted Vegetables
  • Stuffed Marrow Bones Stuffed Marrow Bones
  • Sauce Rossini Sauce Rossini

Directions

  1. Step 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. Step 2

    To make the fois gras: In a heavy saucepan, heat the clarified butter over medium heat. Season the fois 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. Step 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. Step 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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Reviews (2)

  • 6 Jan, 2010

    @AMASSEU:

    This is a cooking website; take your political rants to Washington. Oh, while on your soapbox I'm sure you?

  • 22 Jun, 2009

    foie gras: visit www.goveg.com/feat/foie - get educated