Ingredients Jump to Instructions ↓

  1. 6 oz 170g Bacon - chopped

  2. 2 cups 125g / 4.4oz Chopped yellow onions Salt - to taste Freshly-ground black pepper - to taste

  3. 1 cup 110g / 3.9oz Chopped celery

  4. 1 cup 62g / 2 1/5oz Peeled, seeded, chopped fresh tomatoes

  5. 2 tablespoons 30ml Chopped garlic

  6. 2 Ham hocks - (4 to 6 oz ea)

  7. 1/2 lb 227g / 8oz Duck confit - shredded (store bought or homemade)

  8. 1 lb 454g / 16oz Navy white beans

  9. 10 cups 2370ml Beef stock

  10. 6 oz 170g Foie gras - cleaned, diced small

  11. 1/4 cup 15g / 1/2oz Chopped green onions

  12. 4 Bone-in rib-eye steaks - (18 to 20 oz ea) Drizzle of olive oil

  13. 1/2 cup 118ml Creole mustard

  14. 2 cups 292g / 10oz Fine dried bread crumbs Emeril's Essence - seeNote

  15. 2 tablespoons 30ml Olive oil Fried parsnips

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the oven to 400 degree. In a large saucepan, render the bacon until crispy, about 6 to 8 minutes. Add the onions. Season with salt and pepper. Saute 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 1/2 hours. In a hot saute 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 green onions. Season the steaks with a olive oil, salt and pepper. In a hot saute pan, sear the steaks for 3 minutes on each side. Remove and cool completely. Smear each steak completely with the mustard. In a small mixing bowl, season the bread crumbs with Emeril's Essence. Add the olive oil and mix. Dredge the steaks in the seasoned bread crumbs, coating all sides completely. Place the steaks on a parchment or waxed paper-lined baking sheet. Roast the steaks for 15 minutes or until the steaks are medium-rare. To serve, spoon the bean mixture in the center of the plate. Lay the steaks on top of the beans and serve with fried parsnips. This recipe yields 4 servings.


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