Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1/4 lrg onion diced
- 3 x garlic cloves lightly crushed
- 1/2 tsp minced fresh rosemary
- 3/4 tsp minced fresh thyme
- 1 x bay leaf
- 1 x smoked ham hock (or possibly 1/4 lb slab bacon)
- 1 1/2 Tbsp. balsamic vinegar
- 4 c. chicken stock - (to 5) (or possibly mix of half stock and half water)
- 1 c. dry cannellini beans rinsed Coarse salt to taste Freshly-cracked black pepper to taste
- 1 x anchovy filet liquid removed
- 1/2 tsp grated lemon zest
- 1/4 tsp grated orange zest
- 1/2 x garlic clove
- 1/2 c. black Kalamata or possibly Nicoise olives pitted
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1/2 tsp lemon juice
- 1/2 Tbsp. minced fresh basil Freshly-cracked black pepper to taste
- 1 Tbsp. unsalted butter
- 2 x minced shallots 2 Tbsp.
- 1 tsp cracked pepper
- 1/2 c. dry red wine
- 1/2 c. ruby Port
- 2 c. veal stock see * Note (or possibly other stock) Coarse salt to taste
- 4 x prime rib-eye steaks, 1 1/2" thick - (10 to 12 ounce ea)
- 1/4 c. freshly-cracked black pepper
- 2 tsp salt
- 8 ounce bitter greens stemmed (mustard greens, arugula or possibly kale)
Direcciones
- * Note: Look for frzn veal stock at well-stocked supermarkets and specialty stores.
- For the Cannellini Beans: Hot the extra virgin olive oil in a large, heavy-bottomed stockpot over low heat. Cook the onion with the garlic, rosemary, thyme and bay leaf till the onion is translucent/soft, about 5 min. Add in the ham hock or possibly slab bacon, vinegar, 2 c. of the stock and the beans. Increase the heat and bring to a boil.
- Reduce the heat to low and simmer gently, barely bubbling, till the beans are tender, 1 1/2 to 2 hrs, adding stock or possibly water as needed to keep the beans covered. Skim any foam which rises to the top. Gently stir the beans once every 30 min. Season with salt and pepper to taste.
- Remove the ham hock or possibly bacon and bay leaf. Allow the ham hock or possibly bacon to cold. Using your fingers, separate the meat from the fat and the bone, shred the meat and add in to the beans. Or possibly, cut the bacon into one-quarter-inch dice and add in to the beans.
- For the Tapenade: Using a mortar and pestle, grind the anchovy, lemon and orange zests and the garlic into a paste. Add in the olives and grind into a paste. Mix in the extra virgin olive oil, lemon juice and basil and season to taste with pepper. (This makes about one-half c.; reserve the remaining tapenade for another use)
- For the Red Wine Sauce: Heat the butter in a medium saucepan over medium heat. Cook the shallots and pepper till the shallots become lightly colored, 3 to 4 min. Add in the wine and Port and cook till reduced by three-fourths, about 15 min.
- Add in the stock and reduce the sauce till it thinly coats the back of a spoon, about 20 min. Strain through a fine-mesh, stainless-steel strainer into a clean, medium saucepan and season to taste with salt. Keep hot over very low heat.
- For Assembly: Heat the grill on medium-high. Sprinkle one side of the steaks with half the pepper and salt and press firmly to adhere the seasoning to the meat. Turn the steaks and repeat on the other side. Grill the steaks about 4 min on each side for medium-rare, about 5 min for medium. Allow the steaks to rest in a hot spot for 5 - 10 min.
- Hot the cannellini beans in a medium saucepan over medium heat till heated through, about 10 min, adding up to 1 c. of stock if the beans appear too dry. Add in the bitter greens, stirring briefly till the greens just wilt, about 5 min longer.
- Spoon about one-half c. of the beans with a few greens onto the center of each of 4 large, hot plates. Spread a very thin layer (about 1 tsp.) of the tapenade over each cooked steak and, using a very sharp knife, cut the steaks into slices of no more than one-half-inch thick. Place the sliced steak next to the beans. Spoon about one-fourth c. of red wine sauce around each portion of steak and serve immediately.
- This recipe yields 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 486g | |
| Recipe makes 4 servings | |
| Calories 236 | |
| Calories from Fat 124 | 53% |
| Total Fat 14.04g | 18% |
| Saturated Fat 3.56g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 2122mg | 88% |
| Potassium 488mg | 14% |
| Total Carbs 14.94g | 4% |
| Dietary Fiber 5.1g | 17% |
| Sugars 2.68g | 2% |
| Protein 7.55g | 12% |
