Episode 303: Happy Holidays: Daniel's Prime Rib with Sauce Foyot

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
1 shallot
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.

To finish:
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.