Cote de Boeuf, Market Vegetables with truffle butter

Serves 2 large or 4 small portions
1 (2 1⁄2 #) Cote de boeuf or Beef rib Chop
1 Tbsp. butter
1 Tbsp. sea salt
1 Tbsp. Daniel’s Aux poirve (combination of 5 peppers, corriander and fennel)
1 oz. peanut oil
1 1⁄2 cups of mirepoix (roughly cut onions, celery, carrots, and leeks)
3 cloves of smashed garlic
4 sprigs of thyme
1 bay leaf
1 cup red wine
1 cup veal glace (reduced rich veal stock)
1 recipe spring vegetable fricassee

Rub butter over the rib. Season the beef with sea salt and aux poirve. Place seasoned meat into a hot 12 inch cast iron skillet with 1oz. peanut oil. Place into a 450∞ oven. After 10 minutes turn the meat and remove excess of fat. Check the meat after 10 more minutes; both sides should be nicely caramelized. Remove the remainder of the fat and add the mirepoix, garlic, thyme and bay leaf to the skillet and place the roast on top of the vegetables and continue to roast for an additional 10 minutes for rare, 15 minutes for medium rare. Allow meat to rest for at least 10-15 minutes before serving. While meat is resting remove the remaining fat from the pan and deglaze with red wine and reduce to almost dry. Add 1 cup of veal glace and bring to a boil; be careful with seasoning the pan sauce due to the residual seasonings from the meat. Simmer for 6-8 minutes and strain the vegetables from the sauce. Reduce sauce to desired thickness (it should coat a spoon) and finish with butter. Serve in a warm sauceboat. Serve the Cote de Boeuf on carving board or silver platter with seasonal vegetable fricassee and carve at the table.

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