Challenge: Happy Holidays
Dish: Daniel's Prime Rib with Sauce Foyot
1 lb prime rib, prime/trimmed
5 tbsp fine sea salt, to season
2 tbsp tellicherry peppercorns, fresh cracked
2 qt duck fat
1 cup evoo
8 chanterelle mushrooms
8 white pearl onion
¼ cup classic French demi glace
¾ cup fresh béarnaise sauce
10 sprigs fresh rosemary
20 sprigs fresh thyme
2 head garlic
5 slices smoked pork belly, diced
5 tbsp chive
3 tbsp parsley
Season all sides of beef liberally with salt and cracked pepper. In a hot cast iron pan add evoo & duck fat. Sear beef on all sides until golden brown. Add rosemary, thyme & crushed garlic. Add butter & baste. Place in 400F over until temp hits 114F.
Sauté bacon, shallot, garlic, chanterelle mushrooms & thyme in duck fat butter & evoo. Cook on medium high until mushrooms are tender and pearl onion caramelizes. Combine béarnaise sauce and demi slowly by beating demi into béarnaise.
Slice beef after allowing to rest 30 min in warm spot. Toss potatoes with chives, parsley and 1 tbsp of left over duck fat from the confit. Use only mushrooms & onions (no bacon). Toss with fresh herbs and plate along side beef & potato. Add
sauce on side or on top of meat.