THE Dish: Laurent Tourondel's Cote de Boeuf

(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.

Blog: "What's Cooking"
Special section: Food and Wine

RECIPES

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

Ranch-Ramp:

• 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

Pickled Jalapeno-Chimichurri:

• 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

Persillade:

• 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

  Truffled Gnocchi

  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

  METHOD:

  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.

  SERVE:

  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.

  Honey-Butter Spaghetti Squash

  Yield: 6 servings

  Honey-Butter:

  • 1/2 C. Butter
  • 1/4t. Chili flakes
  • 1/2 C. Clover honey

  Squash:

  • 2 Large Spaghetti squash, halved lengthwise and seeds removed
  • 8 Cloves garlic, crushed
  • 1/2 Bunch Thyme
  • 4 Bay leaves
  • Salt and Pepper
  • 6 oz. Crumbled Gorgonzola cheese
  • 6 T. Pine nuts
  • 3 T. Chopped chives, for garnish

  METHOD:

  For the Honey Butter:

  1) In a stock pot over low heat, melt the butter with the chili flakes.

  2) Remove and whisk in the honey to emulsify.

  3) Cool while continuously stirring and reserve.

  For the Spaghetti Squash:

  1) Preheat oven to 350 degrees F. Place spaghetti squash halves, cut side up in a deep casserole pan.

  2) Spread 2 tablespoons of the honey-butter over the top of each squash half.

  3) Place 2 crushed garlic cloves, 5 thyme sprigs, 1 bay leaf and season with salt and pepper inside each squash half.

  4) Pour about 1 cup of water into the bottom of the casserole, so that it covers 1-inch of the squash.

  5) Cover with aluminum foil and bake for 20-25 minutes, or until the squash is soft and tender but not mushy.

  6) Remove from heat and allow squash to cool completely.

  7) Using a large fork or spatula, carefully remove the meat (stringy texture) from the shell. Reserve.

  SERVE:

  1) Turn the broiler on. In a medium sauté pan over medium heat, warm the spaghetti squash with 4 tablespoons of remaining honey butter.

  2) When the squash is hot, transfer into an oven-safe baking dish.

  3) Top with Gorgonzola crumble and pine nuts.

  4) Place in oven and cook until the cheese has melted.

  5) Finish with remaining honey butter and chives and serve immediately.

  Cranberry Mint Martini

  Yield: 1 serving

  • 2 oz. Finlanda cranberry vodka
  • 2 oz. Cranberry juice
  • 1/2 oz. Grenadine
  • 1/2 oz. Simple Syrup
  • 8 Mint leaves, torn

  1) Combine all ingredients, except for 1 mint leaf, in a shaker.

  2) Shake with ice and strain into a martini glass.

  3) Garnish with a mint leaf that you have smacked in the palm of your hand to release the oils.

  Nougat Glace with Volcano Cookie

  Yield: 6 servings

  Caramelized Almonds:

  • 1-1/2 C. Almonds
  • 1 1/3 C. Sugar
  • 1 T. Unsalted butter, softened

  Glace:

  • 2-1/3 C. Heavy cream
  • 1 C. 2 T. Sugar
  • 1/2 C . Egg whites
  • 1/4 C. Amaretto
  • 1-1/2 C. Chestnuts in syrup, roughly chopped

  Caramel Chestnut Sauce:

  • 1 C. Sugar
  • 1 C. Heavy cream
  • 1 C. Milk
  • 1-1/4 C. Chestnut paste

  Volcano Cookie:

  • 1/3 C. 1-1/2 T. Almonds
  • 1/3 C. 1-1/2 T. Hazelnuts
  • 1/4 C., 2 T. Sugar
  • 2 Egg whites, lightly beaten
  • 1 t. Brewed coffee

  METHOD:

  For the Caramelized almonds:

  1) Preheat oven to 350 degrees F. Toast almonds for 10 to 12 minutes.

  2) While the almonds are toasting, bring the sugar and 1/4 cup water to a boil in a small pot set over medium high heat.

  3) Cook, swirling the pan often, until a deep light color develops.

  4) Remove from heat and add the toasted almonds and butter and stir to combine.

  5) Pour caramelized almonds onto a parchment paper lined baking sheet and spread evenly using a spatula.

  6) Allow to cool and then roughly chop. Set aside until ready to use.

  For the Glace:

  1) Whisk the heavy cream until it reaches soft peaks.

  2) Set aside.

  3) Combine the sugar and 1/3 cup water in a small pot set over medium heat.

  4) Use a candy thermometer to monitor the temperature.

  5) Meanwhile, begin whisking the egg whites in a standing mixer at a low speed until frothy.

  6) Once the sugar and water reaches 240 degrees F, remove from the heat.

  7) Carefully pour the sugar syrup into the egg whites and increase the mixer to high.

  8) Continue to beat on high speed until the egg whites are brought to room temperature.

  9) Fold in the caramelized almonds, amaretto, chestnuts, and whipped cream and transfer to a plastic or metal container and freeze until firm.

  For the Sauce:

  1) Combine the sugar and 3 tablespoons water in a medium size pot set over medium-high heat.

  2) Allow mixture to turn to a light caramel, swirling the pot every so often, for approximately 6-7 minutes.

  3) Reduce heat to low and whisk in the cream and milk and simmer for an additional 4 minutes.

  4) Remove from heat and whisk in the chestnut paste.

  5) Strain sauce through a fine mesh strainer set over a clean bowl. Let cool.

  For the Cookies:

  1) Preheat oven to 325 degree F.

  2) Roughly chop the almonds and hazelnuts, transfer the nuts to a medium sauté pan set over medium heat add the sugar, egg whites and coffee.

  3) Cook stirring constantly with a wooden spoon until the mixture forms a ball and is warm to the touch (about 113 degrees F).

  4) Remove from heat.

  Baking the cookies:

  1) Line a baking sheet with parchment paper.

  2) Spoon nickel-size pieces of dough on the prepared baking sheet.

  3) Bake for 20 minutes or until golden brown. Let cool.

  SERVE:

  1) Spoon glace into glass dessert bowls.

  2) Drizzle sauce over the glace and serve cookies along side.