Cote De Boeuf Rossini Recipes

COTE DE BOEUF FOR TWO

Cote de Boeuf for Two image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup unsalted beurre de burrat (French churned butter), at room temperature
1 tablespoon picked thyme leaves
1/2 tablespoon picked rosemary leaves, chopped
Fleur de sel
1 head garlic, top scalped
2 tablespoons olive oil
One 26- to 28-ounce bone-in cote de boeuf or ribeye
Kosher salt
1 pint blackberries
1 bunch thyme
Freshly cracked black pepper

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.

COTE DE BOEUF ROSSINI

Cote de Boeuf Rossini image

Created for composer Gioachino Rossini, this haute French dish is not for the faint of heart. It combines a thick, bone-in rib steak with a rich truffle sauce, sauteed mushrooms and peas, stuffed marrow bones, roasted vegetables, and the piece de resistance, foie gras cooked in butter.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Yield Serves 6 to 8

Number Of Ingredients 23

Ingredients

3 tablespoons Clarified Butter for Cote de Boeuf Rossini
1 beef rib steak (about 2 pounds), tied, room temperature
Coarse sea salt and freshly ground pepper
3 sprigs thyme
4 cloves garlic, crushed
2 shallots, crushed
2 dried bay leaves
1 tablespoon Clarified Butter for Cote de Boeuf Rossini
1 whole duck foie gras (about 1 1/2 pounds), trimmed and deveined
Coarse sea salt and freshly ground pepper
3 sprigs fresh thyme
2 cloves garlic, crushed
2 shallots, crushed
4 whole porcini mushrooms, wiped clean
1/2 pound chanterelle mushrooms, wiped clean
1 medium shallot, minced
1/4 pound snow peas, trimmed
1/4 pound snap peas, trimmed
1/2 cup English peas
Coarse sea salt and freshly ground pepper
Stuffed Marrow Bones
Roasted Vegetables for Cote de Boeuf Rossini
Sauce Rossini

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.

CôTE DE BOEUF

Côte De Boeuf image

Categories Salad Sauce Side Fry Steak

Yield Serves 3, 2, or (on rare occasions) 1

Number Of Ingredients 10

Ingredients

1 côte de boeuf, 2 1/2 pounds (1.2 kg) and 2 1/2 inches (6 cm) thick
1 tablespoon salt
Pepper (optional)
3 tablespoons canola oil
3 tablespoons unsalted butter
Montreal Steak Spice (page 250), optional
Joe Beef Sauce Vin Rouge (page 250)
Roasted marrowbones, cooked according to Marrowbones Cultivateur (page 23), omitting the soup
Good Fries (page 154)
Parc Vinet Salad (page 190)

Steps:

Temper the meat for 3 1/2 hours prior to cooking it. That means take it out of the fridge and set it on a clean cutting board or plate.
When you are ready to cook, turn on the oven to 375°F (190°C). Season the meat with the salt and some pepper. Remember, you are salting meat over 2 inches (5 cm) thick.
Heat the oil in a large, thick ovenproof pan over medium heat. Add the meat and sear it on the first side for 12 minutes, and on the second side for 8 minutes.
Drain the fat out of the pan, add the butter and the steak spice, and then send the pan to the oven for 8 minutes.
Remove the pan from the oven, flip the meat onto a plate, and let it rest for 8 minutes for medium-rare. Serve on a hot plate with the sauce, marrowbones, and fries or a salad.

CLARIFIED BUTTER FOR COTE DE BOEUF ROSSINI

Clarified Butter for Cote de Boeuf Rossini image

Use this liquid gold to sear the rib steak and saute the vegetables in our Cote de Boeuf Rossini.

Provided by Martha Stewart

Yield Makes 1 cup

Number Of Ingredients 1

Ingredients

3/4 pound (3 sticks) unsalted butter

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.

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