Creole crusted rib-eye steak with dirty white beans
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Bacon, chopped |
| 2 | cups | Chopped yellow onions |
| Salt | ||
| Freshly ground black pepper | ||
| 1 | cup | Chopped celery |
| 1 | cup | Fresh tomatoes, peeled, |
| Seeded and chopped | ||
| 2 | tablespoons | Chopped garlic |
| 2 | Ham hocks, about 4 to 6 | |
| ounce | Each | |
| ½ | pounds | Duck confit, shredded, store |
| Bought or homemade, recipe | ||
| Follows | ||
| 1 | pounds | Navy white beans |
| 10 | cups | Beef stock |
| 6 | ounces | Foie gras, cleaned and small |
| Diced | ||
| ¼ | cup | Chopped green onions |
| 4 | Bone-in rib-eye steaks | |
| (about 18 to 20 ounces | ||
| Each) | ||
| Drizzle of olive oil | ||
| ½ | cup | Creole Mustard |
| 2 | cups | Fine dried bread crumbs |
| Essence | ||
| 2 | tablespoons | 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 2½ 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
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