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Creole Crusted Rib−Eye Steak With Dirty White
Beans
6
2
Ounce Bacon; chopped
Cup Chopped yellow onions
Salt
Freshly ground black pepper
1
1
2
2
1
1
1
6
1
4
Cup Chopped celery
Cup Fresh tomatoes; peeled, seeded and chopped
Tablespoon Chopped garlic
Ham hocks; about 4 to 6 ounces each
/2 Pound Duck confit; shredded, store bought or homemade
Pound Navy white beans
0 Cup Beef stock
Ounce Foie gras; cleaned and small diced
/4 Cup Chopped green onions
Bone−in rib−eye steaks; (about 18 to 20 ounces each)
Drizzle of olive oil
1
2
/2 Cup Creole Mustard
Cup Fine dried bread crumbs
Essence
Tablespoon Olive oil
Fried parsnips
/2 Fat; 0 Other Carbohydrates
2
1
Preheat the oven to 400 degrees F. In a large saucepan, render the bacon
until crispy, about 6 to 8 minutes. Add the onions. Season with salt and
pepper. Saute for 3 to 4 minutes. Add the celery, tomatoes and garlic.
Season with salt and pepper. Add the ham hocks and confit. Stir in the beans
and stock. Bring the liquid to a boil and reduce to a simmer. Cook until the
beans are tender, about 2 to 2 1/2 hours. In a hot saute pan, sear the foie
gras for 1 minute. Remove from the heat and turn into the bean mixture,
including the foie gras fat. Mix thoroughly. Stir in the green onions.
Season the steaks with a olive oil, salt and pepper. In a hot saute pan,
sear the steaks for 3 minutes on each side. Remove and cool completely.
Smear each steak completely with the mustard. In a small mixing bowl, season
the bread crumbs with Essence. Add the olive oil and mix. Dredge the steaks
in the seasoned bread crumbs, coating all sides completely. Place the steaks
on a parchment or waxed paper−lined baking sheet. Roast the steaks for 15
minutes or until the steaks are medium rare. To serve, spoon the bean
mixture in the center of the plate. Lay the steaks on top of the beans and
serve with fried parsnips. Yield: 4 servings
Creole Crusted Rib−Eye Steak With Dirty White Beans
185
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