Creole Crusted Rib-eye Steak With Dirty White Beans Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
6 ounce: Bacon, chopped
2 cup: Chopped yellow onions,
Salt,
Freshly ground black pepper,
1 cup: Chopped celery,
1 cup: Fresh tomatoes, peeled,
Seeded and chopped,
2 tbsp: Chopped garlic,
2: Ham hocks, about 4 to 6
oz Each,
1/2 lbs: Duck confit, shredded, store
Bought or homemade, recipe
Follows,
1 lbs: Navy white beans,
10 cup: Beef stock,
6 ounce: Foie gras, cleaned and small
Diced,
1/4 cup: Chopped green onions,
4: Bone-in rib-eye steaks,
, (about 18 to 20 ounces
Each),
Drizzle of olive oil,
1/2 cup: Creole Mustard,
2 cup: Fine dried bread crumbs,
Essence,
2 tbsp: Olive oil,
Fried parsnips,
Directions:
Preheat the oven to 400 degree 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
EMERIL LIVE SHOW #EMIB27
Source from luhu.jp
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
EMERIL LIVE SHOW #EMIB27
Source from luhu.jp
Tags
Emeril