Prime Aged Cote de Boeuf with Roasted Baby Carrots, Shallots and Aligot

Total Time:
55 min
Prep:
25 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Rib-eye Steaks:
  • 4 pieces, aged beef rib-eye steaks
  • Sea salt
  • Freshly ground black pepper
  • Vegetable oil, for searing
  • Vegetables:
  • 2 teaspoons vegetable oil
  • 2 shallots minced
  • 8 ounces haricots verts, blanched, sliced on a bias
  • 2 teaspoons picked chervil
  • Salt and freshly ground black pepper
  • 3 bunches baby carrots, peeled
  • Olive oil, for coating
  • 10 small shallots
  • 2 sprigs thyme
  • Sauce:
  • 1 cup beef reduction
  • 1/4 cup red wine reduction, to taste
  • 1/4 cup port reduction, to taste
  • 3 carrots, juiced
  • 1 bunch baby carrots, peeled and greens removed
  • 1 -ounce butter
  • Sea salt and freshly ground black pepper
  • Aligot:
  • 2 1/2 pounds Idaho potatoes
  • 1 teaspoon unsalted butter
  • 1 pound Cantal or Laguiole cheese, grated
  • 1 ounce milk
  • Unsalted butter, for adjusting consistency
  • Salt and freshly ground black pepper
Directions

Preheat oven to 300 degrees F.

Season the steaks with salt and pepper. In a cast iron pan, heat oil then add the steaks. Sear until lightly colored on each side, about 2 minutes per side. Remove to a roasting pan and roast in oven to the desired doneness.

Preheat oven to 325 degrees F.

Vegetables:

In a large saute pan, heat oil and add the minced shallots. Add the haricots verts until warmed through. Top with the chervil. Season, to taste.

Toss the carrots to coat in olive oil. Place in a roasting pan with thyme. Roast for 20 minutes or until carrots are fork tender.

Rub the shallots in oil and place in aluminum foil. Place in the same oven and roast about 45 minutes or until shallots are soft enough to squeeze out of their skins. Reserve.

Sauce:

In a small saucepan heat the beef reduction with the red wine and port reductions. Season with salt and pepper.

In a saute pan combine the carrot juice and the baby carrot and cover. Cook until carrots are soft. Combine the carrots and the butter and puree until smooth. Season with sea salt and pepper.

Aligot:

Simmer the potatoes whole with skins in salted water. When tender peel and puree through a sieve with a small amount of butter. Once pureed, reheat and add grated Cantal cheese until the mixture is stringy. You can adjust your emulsion with a bit of warmed milk and whole butter. Season with salt and pepper and serve.

Assembly on the plate: Arrange the heated roasted carrots and shallots on the bottom of the plate. Place the glazed haricots verts on top. Make a small round portion of the Aligot and spoon above the vegetables. Slice the meat against the grain and shingle out slices over the potato puree.

Sauce the beef with the beef reduction, and spoon the carrot sauce around the vegetables.

Place a ribbon of the sauce around the plated vegetables

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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