(CBS News) The hits just keep coming for world-renowned French-born chef and restaurateur Laurent Tourondel.
New Yorkers flock to his wide-ranging BLT (Bistro Laurent Tourondel) restaurant empire, and he's expanded with a new "LT" brand, including "LT Signature," in Panama!
Laurent is also executive chef at Brasserie Ruhlmann in Rockefeller Center and was named Bon Appetit magazine's 2007 Restauranteur of the Year.
He stopped by "CBS This Morning: Saturday" to serve up the recipe for his ultimate dish: Cote de Boeuf.
Cote De Boeuf
Yield: 6 servings
- 3 Cote boeuf (34 oz. each)
- 3 T. Butcher black pepper or cracked black pepper
- 3 T. Sea salt
- 6 2" cut bone marrow (order from local butcher)
- 6 Whole shallots confit
- 12 Pieces confit roasted garlic
- 1/2 C. Buttermilk
- 1/2 C. Mayonnaise
- 2 T. Packaged "Hidden Valley Ranch" dressing mix
- 1 t . Liquid smoked
- 2 T. Lemon juice
- 1/4 Bunch chives, finely chopped
- 1/2 c. Olive oil
- 1/4 c. Chopped white onion
- 1/2 Jalapeno, chopped with the seeds
- 1/2 c. Pickled jalapenos, drained and chopped
- 1/2 c. Chopped cilantro
- 1/4 c. Chopped parsley
- 3 Small pepperoncini peppers, chopped
- 2 T. White wine vinegar
- Juice of 2 limes
- Salt and Pepper
- 3 T. Olive oil
- 2 T. Finely chopped parsley
- 1 Clove garlic, smashed into a paste
- Salt and Pepper
Confit Shallots and Garlic:
- 6 Whole shallots, skin intact
- 12 Cloves garlic, skin intact
- 15 Sprigs thyme
- 1 C. Olive oil
- 2 T. Water
Yields 6 servings
Gnocchi a la Parisienne:
- 1 C. Milk
- 1 C. Water
- 1 C . Butter
- 1/2 T. Salt
- 1-1/2 C. Flour, sifted
- 5 Eggs
- 2 T. Chopped truffle peeling
- 1 T. Finely chopped chives
- 1 T. Truffle oil
- Salt and Pepper
Smoked Gouda Creme:
- 1/2 T. Butter
- 1/2 T. Minced garlic
- 1 C. Cream
- 1/2 C. Milk
- Sachet of 1 bay leaf and 10 sprigs thyme
- 6 oz. Shredded smoked gouda
- 2 oz. Grated parmesan
- 2 oz. Grated fontina
- 2 T. Liquid smoke
- Salt and pepper
- Chopped chives, for garnish
For the Gnocchi a la Parisienne:
1) Bring a large pot of salted water to a boil.
2) In a medium stock pot (non-aluminum) over medium high heat, bring the milk, water and butter to a boil.
3) Reduce heat and slowly add the salt and flour.
4) Using a wooden spoon, mix aggressively (the contents will become very thick).
5) Continue to cook until the mixture turns into a large dough ball, about 6-8 minutes.
6) Slowly add the eggs one at a time, making sure to mix until each egg is fully incorporated.
7) Finish with chives, chopped truffle, truffle oil and season with salt and pepper.
8) While the dough is hot transfer equally between to 2 large zip-lock bags. Cut the corner of one bag to create a hole roughly 1" around and keep other warm.
9) Working in batches, take a wet knife and carefully squeeze dough from the cut bag and slice dough into ten, 1-inch pieces, dropping each piece directly into the boiling water.
10) Allow gnocchi to cook for 5-7 minutes or until they are fluffy and fully cooked through.
11) Transfer to an ice bath, allow to cool.
12) Continue this process with remaining dough. Dry and set aside.
For the Smoked Gouda Creme:
1) In a medium sauce pot over medium low heat, melt the butter and garlic and cook until the garlic is golden brown (4-5 minutes).
2) Add the milk, cream and sachet of herbs.
3) Bring the liquid to a near boil, remove from heat and add the gouda, parmesan and fontina cheese.
4) Whisk aggressively until mixture is smooth, strain through chinois and season with liquid smoke, salt and pepper.
5) Cool and reserve.
1) In a small saute pan, reheat the smoked gouda creme to a boil.
2) Add the gnocchi and carefully mix until the gnocchi are hot, fluffy and coated with gouda creme.
3) Transfer to serving dish, garnish with chives and serve immediately.
For more of Laurent's recipes, go to Page 2.