Cote de Boeuf

Serves 6-8

4 rib-eye steaks (each about 2 inches / 5 cm thick) 

2 Tbsp (30 mL) duck fat 

4 Tbsp (60 mL) butter 

Salt and pepper to taste 

Heat two 12 inch (30-cm) cast iron pans on high until smoking. Season the steak well with salt and pepper. Place duck fat into pans and swirl to evenly coat pans. Place two steaks in each pan and sear side until dark brown, about 5 minutes. Flip steaks and cook another 4 minutes, add butter until butter foams. Remove pans from heat but leave meat inside pans for another 2 minutes. Remove the meat and pour pan juices overtop. Allow the steak to rest for 10 to 15 minutes. There are three distinct sections to each of the rib eye steaks. Remove the end bit and the curved piece that covers the eye of the steak (the "foot"). Trim the thin layer of sinew off these two pieces and cut them so that they end up symmetrical. For the “eye” of the steak, trim around the outside as to remove any excess fat and sinew, and then cut widthwise into 6 thin slices. Divide all of the pieces equally to serve. 

Meat jus (from cooking the steak) 

1 2/3 cup (400 mL) red wine sauce 

1 tsp (2 mL) sherry vinegar 

1 tsp hazelnut oil 

salt to taste 

Strain meat juices from the resting steaks into a pot. Add the red wine sauce and bring to a simmer. Remove from heat and add oil and vinegar. Season with salt. 

1 shallot, sliced 

2 cloves garlic, crushed 

1 sprig fresh thyme 

5 black peppercorns 

1 bay leaf 2 cups (500 mL) red wine 

1 cup (250 mL) port 

1 cup (250 mL) Madeira 

2 cups (500 mL) demi glace (freshly made demi-glaze from a quality vendor is ideal) 

Combine shallots and garlic in a pot. Add the thyme, peppercorns, bay leaf and red wine. Simmer mixture until reduced by half. Add port and Madeira. Reduce until the total yield is approximately 3/4 cup + 2 Tbsp (200 mL) of liquid. Add demi-glaze and slowly simmer until sauce-like consistency is achieved. Strain and set aside. 

1 Tbsp (15 mL) duck fat 

2 cups (500 mL) pearl onions (peeled and frozen) 

1/2 cup (125 mL) butter 

1 1/2 cup (375 mL) dark chicken stock 

salt and pepper to taste 

Pre-heat oven to 350 °F (180 °C). Place an ovenproof frying pan on medium-high heat. When pan is hot, add the duck fat. Allow duck fat to melt and lightly smoke, then add the onions. Sauté the onions until they achieve an even golden-brown colour. Add 1 Tbsp (15 mL) butter to encourage more colour on the onions. Add the chicken stock. When the stock has boiled, place the pan in the oven, stirring occasionally. When the onions are soft, remove the pan from the oven. Place the pan over high heat, and reduce the liquid until a glaze has formed. Add the remaining butter in small pieces (this allows the butter to emulsify into the glaze). Remove the onions and excess glaze from the pan. Serve immediately or cool and reheat when ready. 

Béarnaise Reduction 

2 shallots, chopped 

1 garlic clove, sliced 

1 bay leaf 

5 black peppercorns 

1/2 cup (125 mL) whole fresh tarragon 

1/3 cup (75 mL) tarragon vinegar 

1/3 cup (75 mL) white wine 

Combine all ingredients in a medium-sized pot, bring to a boil, and reduce by half. Strain and cool. 

Béarnaise Sauce 

6 egg yolks 

1/3 cup (75 mL) béarnaise reduction 

juice from 1 freshly squeezed lemon 

2 cups (500 mL) melted butter 

3 Tbsp (45 mL) water 

1 Tbsp (15 mL) chopped tarragon 

salt to taste 

Fill medium-sized pot with water, place on medium heat until simmering. In a metal bowl combine the egg yolks, water, Béarnaise reduction, and salt. Place the bowl over the pot of simmering water and whisk until it doubles in volume and becomes glossy in appearance. Remove from heat and continue to whisk while slowly pouring in the melted butter. Taste and adjust with lemon juice and salt. The sauce should be thick and fluffy. Add chopped tarragon and stir through. Serve immediately.  

Handmade Chips 

8 medium-sized russet potatoes 

vegetable oil for deep-frying 

pinch of salt Australian flake salt and pepper to taste 

Place vegetable oil in deep pot and heat to 325 °F (160 °C). Fill another pot with water, add a pinch of salt and bring to a boil. Peel the potatoes and cut lengthwise into 3 pieces. Cut each piece lengthwise again, creating 3 chips per slice (9 chips per potato). Add the potatoes to boiling salted water and simmer until potatoes are 85 percent cooked. Remove from water carefully and allow to dry on a towel. Blanch the potatoes in small batches in hot oil until a light golden color. Remove, drain, and cool. This portion of the procedure can be done well in advance. Heat oil to 360 °F (185 °C) and fry chips again until they become a deep golden-brown. Remove from the oil, and place on a sheet pan lined with and season with salt and pepper. Serve immediately. 

4 cups (1 L) baby spinach, washed and dried 

1/2 cup (125 mL) butter 

2 tsp (10 mL) chopped garlic 

a pinch of fresh grated nutmeg 

salt and pepper to taste 

In large saucepan, melt the butter over medium-low heat. Add garlic and cook briefly. Add spinach, nutmeg and salt and pepper. Cook until spinach has wilted. Remove from the heat, drain and pat dry with a kitchen towel. Reheat in microwave when ready to serve. 

Garnish 

8 small bunches of watercress, cleaned, dried and stems removed 

Place one portion of rib eye on to each plate. Divide the chips, spinach and watercress between each plate. Add some of the button onions to the sauce, bring back to a simmer, and then spoon over the steak on each plate.