Recipes

December 2015

Calotte de Boeuf with Pommes Frites

by Tyler Davidson

Calotte de Boeuf with Pommes Frites

Calotte de Boeuf with Pommes Frites

Calotte de Boeuf

Ingredients

  • 2 pieces beef rib cap
  • 6 large shallots—peeled, stem removed, thinly sliced
  • 24 sprigs thyme
  • 2 tablespoons whole black peppercorns, toasted in dry pan until fragrant, then cooled
  • 2 tablespoons olive oil
  • 2 tablespoons salt
  • ½ tablespoon black pepper

 

Credited Chef

Preparation

  1. On a piece of plastic wrap large enough to wrap the entire rib cap, place ¼ of the sliced shallots, ¼ of the thyme sprigs and ¼ of the toasted peppercorns. Generously coat one side of the rib cap with ½ tablespoon olive oil. Place the oiled side of the beef onto the shallots, thyme and peppercorns. Do not season with salt. Repeat on the opposite side of the rib cap and wrap tightly. Repeat on second rib cap and refrigerate overnight.
  2. Remove beef from refrigerator one hour prior to cooking. Prepare grill for high heat with grates a fair distance from flames in an attempt to keep “flare ups” to a minimum.
  3. Just prior to grilling, remove and discard all shallots, thyme and peppercorns. Season all sides of rib caps with salt and pepper. Immediately place on grill. Do not move the steaks, unless you have flare ups, for at least two minutes. After two minutes, you may turn steaks to achieve the “diamond” look. After two more minutes, flip steak and let sit on grill untouched for three minutes. This will achieve a medium-rare doneness. Remove steak from grill, let rest for seven minutes and serve.

Pommes Frites

 

Ingredients

  • 2 pounds russet potatoes—peeled, cut into ¼” by ¼” fries, keep stored in bowl of water
  • 2 tablespoons distilled white vinegar
  • 2 quarts peanut oil
  • Salt to taste

Preparation

  1. Place potatoes and vinegar in saucepan with two quarts water and two tablespoons salt. Bring to a boil over high heat and boil for 10 minutes. Potatoes should be tender, but not falling apart. Drain and spread on baking sheet lined with paper towel. Dry for five minutes.
  2. Meanwhile, heat oil over high heat to 400˚ F. Add 1/3 of fries to oil (oil temperature should dry to around 360˚F). Cook for 50 seconds, agitating occasionally, then remove to second baking sheet lined with paper towel. Repeat with remaining potatoes (two more batches), allowing oil to return to 400˚ F after each batch. Cool potatoes to room temperature. Continue with step 3, or for best results, freeze potatoes overnight or up for two months.
  3. Return oil to 400˚ F over high heat. Fry half of potatoes until crisp and light golden brown (about 3½ minutes), adjusting heat to maintain around 360˚ F. Drain in bowl lined with paper towels. Salt immediately. Cooked fries can be kept hot and crisp on a wire rack set on a baking set in oven at 200˚ F while second batch is cooked. Serve immediately.

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