Creole Crusted Rib-Eye Steak with Dirty White Beans

TOTAL TIME: 3 hr 20 min
Prep: 30 min
Inactive Prep: --
Cook: 2 hr 50 min
YIELD: 4 servings
LEVEL: --

ingredients

  • 6 ounces bacon, chopped
  • 2 cups chopped yellow onions
  • Salt
  • Freshly ground black pepper
  • 1 cup chopped celery
  • 1 cup fresh tomatoes, peeled, seeded and chopped
  • 2 tablespoons chopped garlic
  • 2 (4 to 6 ounce) ham hocks
  • 1/2 pound duck confit, shredded, store bought or homemade
  • 1 pound dry navy white beans
ESSENCE (EMERIL'S CREOLE SEASONING):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
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Directions

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Preheat the oven to 400 degrees F.

In a large saucepan, render the bacon until crispy, about 6 to 8 minutes. Add the onions. Season with salt and pepper. Saute for 3 to 4 minutes. Add the celery, tomatoes, and garlic. Season with salt and pepper. Add the ham hocks and confit. Stir in the beans and stock. Bring the liquid to a boil and reduce to a simmer. Cook until the beans are tender, about 2 to 2 1/2 hours.

In a hot saute pan, sear the foie gras for 1 minute. Remove from the heat and add to the bean mixture, including the melted foie gras fat. Mix thoroughly. Stir the green onions into the bean mixture.

Season the steaks with olive oil, salt, and pepper. In a hot saute pan, sear the steaks for 3 minutes on each side. Remove and cool completely. Smear each steak completely with the mustard. In a small mixing bowl, season the bread crumbs with Essence. Add the olive oil and mix. Dredge the steaks in the seasoned bread crumbs, coating all sides completely. Place the steaks on a parchment or waxed paper-lined baking sheet. Roast the steaks for 15 minutes or until the steaks are medium rare.

To serve, spoon the bean mixture in the center of the plate. Lay the steaks on top of the beans and serve with fried parsnips.

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