- 6 ounces bacon, chopped
- 2 cups chopped yellow onions
- 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
- 10 cups beef stock
- 6 ounces foie gras, cleaned and small diced
- 1/4 cup chopped green onions
- 4 (18 to 20 ounces each) bone-in rib-eye steaks
- Drizzle of olive oil
- 1/2 cup Creole mustard
- 2 cups fine dried bread crumbs
- Essence, recipe follows
- 2 tablespoons olive oil
- Fried parsnips
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
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
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.