Roasted Vegetables For Cote De Boeuf Rossini Food

COTE DE BOEUF

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.

COTE DE BOEUF 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.

ROASTED VEGETABLES FOR COTE DE BOEUF ROSSINI

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.

CLARIFIED BUTTER FOR COTE DE BOEUF ROSSINI

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.

CôTE DE BOEUF

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.