COTE DE BOEUF ROSSINI

Cote de Boeuf Rossini image

Provided by Martha Stewart

Yield Serves 6 to 8

Number Of Ingredients 23

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.