Creole Crusted Rib-Eye Steak With Dirty White Beans
Bone-in rib-eye steaks slathered with Creole mustard and breadcrumb crust, roasted to medium-rare, served over slow-cooked white beans with duck confit, ham hocks, and seared foie gras.
Ingredients
- 6 oz bacon, chopped
- 2 cup chopped yellow onions
- 1 cup chopped celery
- 1 cup fresh tomatoes, peeled, seeded, chopped
- 2 tbsp chopped garlic
- 2 each ham hocks
- 0.5 lb duck confit, shredded
- 1 lb navy white beans
- 10 cup beef stock
- 6 oz foie gras, cleaned and small diced
- 0.3 cup chopped green onions
- 4 each bone-in rib-eye steaks (18-20 oz each)
- 0.5 cup Creole mustard
- 2 cup fine dried bread crumbs
- 2 tbsp olive oil
Instructions
- 1
In a large saucepan, render bacon until crispy, 6-8 minutes. Add onions, season with salt and pepper, saute 3-4 minutes. Add celery, tomatoes, and garlic. Add ham hocks and confit. Stir in beans and stock.
- 2
Bring to a boil, reduce to simmer. Cook until beans are tender, about 2-2.5 hours.
- 3
In a hot saute pan, sear foie gras 1 minute. Turn foie gras and its fat into bean mixture. Mix thoroughly. Stir in green onions.
- 4
Season steaks with olive oil, salt, and pepper. Sear in hot saute pan 3 minutes per side. Cool completely. Smear each steak with mustard.
- 5
Season bread crumbs with Essence. Add olive oil. Dredge steaks in seasoned bread crumbs, coating all sides. Roast at 400°F for 15 minutes for medium-rare. Serve over bean mixture with fried parsnips.