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La Belle Cuisine
“Yabba
Dabba Do”
Roasted Rib Steak with Golden
Chanterelles,
Pommes Anna,
and Bordelaise Sauce
 
The French Laundry Cookbook
by Thomas Keller with Susie Heller
and Michael Ruhlman,
1999, Artisan
Côte
de Boeuf
1 double-cut rib steak (about 2 to 2 1/2 pounds)
Kosher salt and freshly ground black pepper
Canola oil
4 tablespoons (2 ounces) unsalted butter
Bordelaise
Sauce
1 cup red wine, such as
Cabernet Sauvignon
1/3 cup sliced shallots
1/2 cup sliced carrots
1/4 cup sliced mushrooms
10 sprigs Italian parsley
2 sprigs thyme
1 bay leaf
2 tablespoons sliced garlic
6 black peppercorns
1 cup Veal Stock
Pommes
Anna
10
pitted prunes
1 cup Chicken Stock
1 tablespoon minced shallots
Gray salt
2 pounds Yukon Gold potatoes
6 tablespoons Clarified Butter, melted
Kosher salt and freshly ground black pepper
Chanterelle
Mushrooms
1
tablespoon unsalted butter
1
generous cup (3 ounces) chanterelle mushrooms,
washed, stems peeled, and cut into 1-inch pieces
Kosher salt and freshly ground black pepper
Thyme
sprigs
Ask
the butcher for a double-cut rib steak, or côte de boeuf. Request
that it be trimmed of excess fat, that the bone be "frenched",
or scraped
clean, and that the meat be tied with string to help it hold
its shape during cooking.
I
season this meat – as I do any large cut of meat to be served rare to
medium-rare – a day before cooking so that the salt has time to
penetrate
into the flesh and intensify the flavor.
Sprinkle
all sides of the steak liberally with salt and pepper. Place on a
plate
and refrigerate for 1 day to allow the flavors to develop.
One
hour before cooking, remove the meat from the refrigerator. (It is
important that beef or lamb be brought to room temperature before
cooking.
If the meat is cold, the cooking time will be increased and the
outside
will be overcooked by the time the inside reaches its proper temperature.)
For
the Bordelaise Sauce: In
a medium saucepan, bring the wine, vegetables, parsley, thyme, bay leaf,
and garlic to a simmer, and sim-
mer until almost all of the liquid has
evaporated. Add the peppercorns
and veal stock and simmer for another 10
to 15 minutes, or until the
stock is reduced to a sauce consistency (about
1/2 cup). Strain the sauce
through a fine mesh strainer into a small
saucepan. This sauce can be refrigerated for 2 to 3 days.
For the Pommes Anna: Place the prunes and chicken stock in a
small saucepan. The prunes should be just covered with liquid. Bring to a
simmer and cook for about 20 minutes, or until the liquid has evaporated
and the prunes are very soft. Remove the prunes to a cutting board and
finely chop them. Add the shallots and gray salt to taste.
Preheat the oven to 450 degrees F.
Peel the potatoes and trim into cylinders that are 1 1/2 to 2 inches in
diameter. Using a mandoline, cut the potatoes into 1/16-inch slices.
Place the slices in a bowl of cold water for a minute to remove some
of the starch, then drain and dry the slices on paper towels.
Put 2 tablespoons of the clarified butter in an 8-inch ovenproof non-
stick
skillet. Place a slice of potato in the center of the pan. Lay more
potato slices around the edge of the pan, overlapping them by half,
until you have completely circled the pan. Continue with another
overlapping circle of potatoes inside the first. When the entire bottom
of the pan is
covered, sprinkle a little kosher salt and pepper over the
potatoes and repeat the process to form a second layer. Spread half
of the prune
mixture over the potatoes, leaving a 1/2-inch border all
around. Work
carefully to avoid moving the potatoes around too
much. Make another two
layers of potatoes, seasoning the first layer
with salt and pepper, and
spread the remaining prune mixture over
them, again leaving a border.
Cover the prunes with a final two layers
of seasoned potatoes.
Pour the remaining 1/4 cup clarified butter over the potatoes and place
the skillet over medium-low heat. Once the butter begins to bubble,
cook for 3 to 4 minutes, shaking the pan occasionally to be sure that
the
potatoes are not sticking. Use a spoon to gently shape the top and
sides
of the potato cake, keeping the prune filling from leaking out.
Transfer
the pan to the oven and bake for about 30 minutes, or until
the potatoes
are well browned and crisp. Invert the potato cake onto
a board or serving
platter. The potato cake can
be made a few hours
ahead and set aside at
room temperature in the skillet. Reheat in a
450-degree F. oven for about 10
minutes, or until sizzling hot.
For
the steak: While the
potatoes are cooking, pat the meat dry (it
won’t sear well if it is wet)
and wrap the bone in aluminum foil to
prevent it from burning.
Heat 1/8 inch of canola oil in a heavy ovenproof pan over high heat.
Add
the steak and sear it for 4 to 5 minutes, or until it is dark brown
and
crusty
on the bottom. Flip the steak and brown the second side for
2 to 3
minutes.
Pour off most of the oil and add the butter to the pan. Place the pan in
the oven and roast for about 5 minutes. Baste the meat with the butter
and
pan juice, turn the steak over, and sprinkle with salt. Continue to
cook,
basting every 5 minutes, for a total of about 20 to 25 minutes,
or until a
meat thermometer reads 115 degree F. for rare meat. Another
way to determine
if
the meat is cooked is to pierce the meat in the center
with a cold knife or
metal skewer and leave it there for 45 seconds. Hold
the tip to your lip;
if it
is warm, the meat is done. Remove from the oven
and let the meat
rest in
the pan for 10 minutes.
Meanwhile,
for the chanterelle mushrooms: Heat
the butter in a skillet over medium heat. Add the mushrooms, season with
salt and pepper, and cook for about 5 minutes, or until the mushrooms are
tender and slightly “toasty” around the edges and any liquid has
evaporated.
To
complete: Rewarm the
sauce over low heat. Remove the string from
the steak. Slice the meat
against the grain into 1/4-inch slices. Overlap the
slices on the serving
plates and place a wedge of the Potatoes Anna along-side. (There will be
enough potatoes for seconds.) Arrange the chanterelle
mushrooms over the
steak and spoon some sauce over the top. Garnish
with thyme sprigs.
Makes 2 to 3 generous servings.
More from Chef Thomas Keller:
French Laundry Cookbook
Butter-Poached Lobster
with
Leeks, Pommes Maxim and
Red Beet Essence
Lemon-Brined Fried Chicken
Molten Chocolate
More Lagniappe Recipes!
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