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Roasted rib steak with golden chanterelles, pommes Anna, and bordelaise sauce from The French Laundry Cookbook by Thomas Keller

  • shallots
  • bay leaves
  • carrots
  • parsley
  • thyme
  • prunes
  • mushrooms
  • potatoes
  • beef rib
  • veal stock
  • store-cupboard ingredients
  • chanterelle mushrooms

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Notes about this recipe

  • Sandiegolemons on November 29, 2017

    2 Stars and very underwhelmed on this recipe. I wouldn’t have sent it back, but I would have been so diassapointed if this was what I had at French Laundry. I would have voiced my opionon to the waiter though. The bordelaise sauce is marginal. The Chanterelles are lackluster but true to taste. The pommes Anna is nice with the twist of prunes, but a bit too buttery. The top layer of the potato does stick when you invert it. He does insightfully give a foreshadowing disclaimer early on the recipe regarding the sticking. It’s best just to serve it out of the pan on the table without the flip I think. The steak alone, OK. Watch the cooking time, if you go by his, your steak may be well done. All of the components together...a bummer. I would like to do the pommes Anna again with the prune twist though - that gets a four stars with a note of using less butter.

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