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Prime Aged Cote de Boeuf with Roasted Baby Carrots, Shallots and Aligot Recipe

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Prime Aged Cote de Boeuf with Roasted Baby Carrots, Shallots and Aligot
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Ingredients
26
Count
Nutrition
1845
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 300 degrees F.
  2. Season the steaks with salt and pepper. In a cast iron pan, heat oil then add the steaks. Sear until lightly colored on each side, about 2 minutes per side. Remove to a roasting pan and roast in oven to the desired doneness.
  3. Preheat oven to 325 degrees F.
  4. Vegetables:
  5. In a large saute pan, heat oil and add the minced shallots. Add the haricots verts until warmed through. Top with the chervil. Season, to taste.
  6. Toss the carrots to coat in olive oil. Place in a roasting pan with thyme. Roast for 20 minutes or until carrots are fork tender.
  7. Rub the shallots in oil and place in aluminum foil. Place in the same oven and roast about 45 minutes or until shallots are soft enough to squeeze out of their skins. Reserve.
  8. Sauce:
  9. In a small saucepan heat the beef reduction with the red wine and port reductions. Season with salt and pepper.
  10. In a saute pan combine the carrot juice and the baby carrot and cover. Cook until carrots are soft. Combine the carrots and the butter and puree until smooth. Season with sea salt and pepper.
  11. Aligot:
  12. Simmer the potatoes whole with skins in salted water. When tender peel and puree through a sieve with a small amount of butter. Once pureed, reheat and add grated Cantal cheese until the mixture is stringy. You can adjust your emulsion with a bit of warmed milk and whole butter. Season with salt and pepper and serve.
  13. Assembly on the plate: Arrange the heated roasted carrots and shallots on the bottom of the plate. Place the glazed haricots verts on top. Make a small round portion of the Aligot and spoon above the vegetables. Slice the meat against the grain and shingle out slices over the potato puree.
  14. Sauce the beef with the beef reduction, and spoon the carrot sauce around the vegetables.
  15. Place a ribbon of the sauce around the plated vegetables
  16. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1845.18 Kcal (7725 kJ)
Calories from fat 903.87 Kcal
% Daily Value*
Total Fat 100.43g 155%
Cholesterol 334.86mg 112%
Sodium 1072.38mg 45%
Potassium 2868.67mg 61%
Total Carbs 97.38g 32%
Sugars 24.17g 97%
Dietary Fiber 13.22g 53%
Protein 111.88g 224%
Vitamin C 73.2mg 122%
Vitamin A 0.6mg 21%
Iron 10.6mg 59%
Calcium 990.8mg 99%
Amount Per 100 g
Calories 158.83 Kcal (665 kJ)
Calories from fat 77.81 Kcal
% Daily Value*
Total Fat 8.65g 155%
Cholesterol 28.82mg 112%
Sodium 92.31mg 45%
Potassium 246.94mg 61%
Total Carbs 8.38g 32%
Sugars 2.08g 97%
Dietary Fiber 1.14g 53%
Protein 9.63g 224%
Vitamin C 6.3mg 122%
Vitamin A 0.1mg 21%
Iron 0.9mg 59%
Calcium 85.3mg 99%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 44.5
    Points
  • 46
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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