Cote De Boeuf Rossini Recipes

Steps:

• In a large nonstick skillet, heat the oil over high. Season beef with salt and pepper. Working in batches if necessary so as not to crowd the pan, brown the beef, about 3 minutes per side.
• Reduce heat to medium, then add peppercorns and shallots. Cook, stirring, 10 minutes. Add wine and cook, stirring up any browned bits on the bottom of the pan with a wooden spoon, until the liquid has almost evaporated. Add stock, truffle juice, and parsley stems. Bring to a boil, then cook until reduced by one-half. Strain through a fine mesh sieve. Season with salt and pepper.

Steps:

• Preheat oven to 400 degrees. In a medium stockpot, heat clarified butter over medium-high. Add onions, carrots, and potatoes. Season with salt and pepper; toss to combine. Cook 3 minutes. Stir in marrow and cook, stirring occasionally, 5 minutes. Stir in 2 tablespoons foie gras fat and cook, stirring occasionally, until vegetables are beginning to brown, about 5 minutes more. Add 2 tablespoons water. Transfer to oven and cook until vegetables are tender, about 30 minutes.
• Remove from oven. Stir in parsley and remaining 2 tablespoons foie gras fat. Toss to combine.

Steps:

• Preheat oven to 450 degrees. Place a large cast-iron skillet in oven to heat. Season beef generously with salt and pepper.
• Remove the skillet from the oven, and place over medium-high heat. Add the beef and sear until brown, about 3 minutes per side.
• Transfer to oven, and cook for 15 minutes. Turn, and cook 10 to 15 minutes more for medium-rare; an instant-read thermometer should read 130 degrees.
• Remove from oven, and let stand for 10 minutes. Carve, and serve drizzled with sauce. Serve with onion rings on the side.

Steps:

• Place butter in a small saucepan and melt over low heat. Remove from heat and allow milk solids to sink to bottom. Skim any foam from surface, then carefully pour off clarified butter, leaving solids behind.