Recipes Ingredients Meat & Poultry Beef Recipes Cote de Boeuf Rossini 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 2, 2018 Print Rate It Share Share Tweet Pin Email Yield: 6 to 8 Serves Created for composer Gioachino Rossini, this haute French dish is not for the faint of heart. It combines a thick, bone-in rib steak with a rich truffle sauce, sauteed mushrooms and peas, stuffed marrow bones, roasted vegetables, and the piece de resistance, foie gras cooked in butter. Ingredients Beef 3 tablespoons Clarified Butter for Cote de Boeuf Rossini 1 beef rib steak (about 2 pounds), tied, room temperature Coarse sea salt and freshly ground pepper 3 sprigs thyme 4 cloves garlic, crushed 2 shallots, crushed 2 dried bay leaves Foie Gras 1 tablespoon Clarified Butter for Cote de Boeuf Rossini 1 whole duck foie gras (about 1 ½ pounds), trimmed and deveined Coarse sea salt and freshly ground pepper 3 sprigs fresh thyme 2 cloves garlic, crushed 2 shallots, crushed Mushrooms 4 whole porcini mushrooms, wiped clean ½ pound chanterelle mushrooms, wiped clean 1 medium shallot, minced ¼ pound snow peas, trimmed ¼ pound snap peas, trimmed ½ cup English peas Coarse sea salt and freshly ground pepper Assembly Stuffed Marrow Bones Roasted Vegetables for Cote de Boeuf Rossini Sauce Rossini Directions Beef:Preheat the oven to 400 degrees. In a large skillet, heat 2 tablespoons clarified butter over medium-high. Season beef with salt and pepper. Add to pan and sear until brown, about 3 minutes per side. Add thyme, garlic, shallots, bay leaves, and remaining 1 tablespoon clarified butter. Transfer to oven and roast until a meat thermometer inserted in the thickest part registers 125 degrees for rare or 135 degrees for medium-rare. Remove from oven; let rest 10 minutes before carving. Foie Gras:In a heavy saucepan, heat clarified butter over medium. Season foie gras with salt and pepper. Add to pan and cook until brown on all sides, about 5 minutes. Add thyme, garlic, and shallots. 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 10 minutes before slicing. Pour off and reserve all but 2 tablespoons fat from pan. Set saucepan aside. Mushrooms: In the pan used to cook foie gras, add mushrooms, shallot, snow peas, snap peas, and English peas. Place over medium heat, tossing to combine. Season with salt and pepper, then cook, stirring occasionally, until tender, about 5 minutes. Assembly:Arrange marrow bones and roasted vegetables on a large platter. Top with beef. Place foie gras on top of beef. Sprinkle mushroom-and-pea mixture around and over beef. Drizzle with sauce; serve immediately. Rate it Print