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Creole Crusted Rib-Eye Steak With Dirty White Beans


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6 ounces bacon, chopped

2 cups chopped yellow onions


Freshly ground black pepper

1 cup chopped celery

1 cup fresh tomatoes, peeled, seeded and chopped

2 tablespoons chopped garlic

2 ham hocks, about 4 to 6 ounces each

1/2 pound duck confit, shredded, store bought or homemade, recipe follows

1 pound navy white beans

10 cups beef stock

6 ounces foie gras, cleaned and small diced

1/4 cup chopped green onions

4 bone-in rib-eye steaks (about 18 to 20 ounces each)

Drizzle of olive oil

1/2 cup Creole mustard

2 cups fine dried bread crumbs


2 tablespoons olive oil

Fried parsnips

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

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