Recipe courtesy of Jeff Ruby
Total:
12 hr 40 min
Active:
1 hr 20 min
Yield:
1 serving plus leftover demi-glace and bearnaise
Level:
Intermediate

Ingredients

Veal Demi-Glace (or use store-bought):
  • 5 pounds veal bones
  • 2 carrots, chopped 
  • 1 yellow onion, chopped 
  • 2 cups Cabernet Sauvignon 
  • 2 stalks celery, chopped 
  • 1 leek, chopped (green parts only)
  • 4 sprigs fresh thyme 
  • 4 tablespoons tomato paste 
  • 1 bunch parsley stems
  • 1 teaspoon black peppercorns 
Bearnaise Sauce:
  • 1/4 cup chopped fresh tarragon leaves
  • 1/4 cup dry white wine 
  • 1/4 cup tarragon vinegar 
  • 2 small shallots, minced 
  • 3 large egg yolks 
  • 4 ounces clarified butter, warmed 
  • Dash of hot sauce 
  • Kosher salt and freshly cracked black pepper
Steak and Asparagus:
  • One 9-ounce steak, such as filet mignon
  • Kosher salt
  • 3 stalks asparagus, trimmed
  • 1 ounce steak seasoning, such as Jeff Ruby's Steakhouse Seasoning
  • 2 ounces shredded Alaskan red king crab or pasteurized canned lump crab

Directions

For the veal demi-glace: Preheat the oven to 350 degrees F.

Add the veal bones to a roasting pan and roast until browned, about 1 hour, then transfer to a stock pot.

Add the carrots and onion to the roasting pan and cook on the stove over medium heat until caramelized, about 10 minutes. Add the Cabernet Sauvignon and cook, scraping up any brown bits from the bottom of the roasting pan with a wooden spoon, until slightly reduced.

Add the celery, leek, thyme, tomato paste, parsley stems, peppercorns, carrot mixture and 1 1/2 gallons water to the stock pot. Bring to a boil, reduce the heat to a light simmer and cook until reduced by half, 8 to 10 hours. Strain through a fine-mesh strainer into a large saucepan. Cook over medium heat until the sauce is reduced and coats the back of a spoon, 30 to 45 minutes.

For the bearnaise sauce: Combine the tarragon, wine, vinegar and shallots in a small saucepan over medium-high heat. Bring to a simmer and cook until reduced by half, 10 to 15 minutes. Remove from the heat and set aside to cool.

Add the yolks and cooled bearnaise reduction to a blender. With the blender running, add one-third of the butter in a slow and steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter.

Add the hot sauce, season with salt and pepper and set aside in a warm spot to hold the sauce.

For the steak and asparagus: Take the steak out 30 minutes before cooking.

Bring a small pot of salted water to a boil. Boil the asparagus just until tender and plunge into an ice bath to stop the cooking. Transfer the asparagus to a plate lined with a paper towel.

Preheat the grill to high heat.

Season the steak with the steak seasoning. Grill the steak 4 to 5 minutes per side or medium rare, or to the desired temperature. Let rest off the heat for 5 minutes.

To serve: Pour 1/4 cup of the veal demi-glace in the center of a 10-inch round plate. Reserve the remaining sauce for another use. Place the steak in the center of the demi-glace and top with the asparagus. Top with 2 ounces of the crab and 1/4 cup of the bearnaise sauce.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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