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