CREOLE CRUSTED RIB-EYE STEAK WITH DIRTY WHITE BEANS        E. Lagasse

 

6 ounces bacon, chopped

2 cups chopped yellow onions

Salt

Freshly ground black pepper

1 cup chopped celery

1 cup fresh tomatoes, peeled, seeded and chopped

2 tablespoons chopped garlic

2 ham hocks, about 4 to 6 ounces each

½ pound duck confit, shredded, store bought or homemade

1 pound navy white beans

10 cups beef stock

6 ounces foie gras, cleaned and small diced

1/4 cup chopped green onions

4 bone in rib-eye steaks (about 18 to 20 ounces each)

Drizzle of olive oil

½ cup Creole Mustard

2 cups fine dried bread crumbs

Essence (Emeril's dry rub recipe)

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. Sauté 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 ½ hours. In a hot sauté pan,

sear the foie gras for 1 minute. Remove from the heat and turn into the

bean mixture, including the foie gras fat. Mix thoroughly. Stir in the