| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | French | Meat | 4 | Servings |
INGREDIENTS
| 2 | (3-inch) prime double-rib steaks; with ribs | |
| Vegetable oil | ||
| Salt and freshly ground | ||
| Black pepper | ||
| Sauce Roquefort-(see recipe) |
INSTRUCTIONS
Preheat oven to 400. Scrape the rib ends clean to French with decorative crowns. Salt and pepper the steaks heavily and brown on one side darkly in hot oil in a large skillet. Pour off fat, invert steaks in the skillet and roast in oven for about 20 minutes. (Rare beef will slightly springy when pressed with a finger.) Remove the beef from the oven and let rest for 10 minutes. To serve, carve each steak toward the bone into 1/4-inch slices. Arrange these slices on hot dinner plates. Serve with Sauce Roquefort on the side. CAFE PLAZA COPLEY PLAZA, BOSTON GEVREY, CHAMBERTIN DOMAINE POULE From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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