Cote De Boeuf Recipes

Steps:

• For the compound butter: Place all the ingredients in a bowl and mix until fully combined. Set aside.
• For the ribeye: Preheat the oven to 350 degrees F.
• Coat the garlic in some olive oil and wrap in foil. Place in the oven and roast until tender, about 45 minutes.
• Heat a pan over high heat with the remaining olive oil. Season the steak liberally with kosher salt. Sear on both sides, about three minutes, then place the entire pan in the oven to continue cooking, about 10 minutes for medium rare.
• Remove the steak to a resting rack. Let rest for 12 minutes while you make the garnish.
• In the same pan you seared the steak, saute the berries quickly, adding the thyme at the end and a few cracks of black pepper.
• Garnish the steak with the compound butter, berries and thyme and head of garlic.

Steps:

• Preheat oven to 300 degrees F.
• Season the steaks with salt and pepper. In a cast iron pan, heat oil then add the steaks. Sear until lightly colored on each side, about 2 minutes per side. Remove to a roasting pan and roast in oven to the desired doneness.
• Preheat oven to 325 degrees F.
• Vegetables:
• In a large saute pan, heat oil and add the minced shallots. Add the haricots verts until warmed through. Top with the chervil. Season, to taste.
• Toss the carrots to coat in olive oil. Place in a roasting pan with thyme. Roast for 20 minutes or until carrots are fork tender.
• Rub the shallots in oil and place in aluminum foil. Place in the same oven and roast about 45 minutes or until shallots are soft enough to squeeze out of their skins. Reserve.
• Sauce:
• In a small saucepan heat the beef reduction with the red wine and port reductions. Season with salt and pepper.
• In a saute pan combine the carrot juice and the baby carrot and cover. Cook until carrots are soft. Combine the carrots and the butter and puree until smooth. Season with sea salt and pepper.
• Aligot:
• Simmer the potatoes whole with skins in salted water. When tender peel and puree through a sieve with a small amount of butter. Once pureed, reheat and add grated Cantal cheese until the mixture is stringy. You can adjust your emulsion with a bit of warmed milk and whole butter. Season with salt and pepper and serve.
• Assembly on the plate: Arrange the heated roasted carrots and shallots on the bottom of the plate. Place the glazed haricots verts on top. Make a small round portion of the Aligot and spoon above the vegetables. Slice the meat against the grain and shingle out slices over the potato puree.
• Sauce the beef with the beef reduction, and spoon the carrot sauce around the vegetables.
• Place a ribbon of the sauce around the plated vegetables

Steps:

• 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.