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Created for composer Gioachino Rossini, this haute French dish is not for the faint of heart. It combines a thick, bone-in rib steak with a rich truffle sauce, sauteed mushrooms and peas, stuffed marrow bones, roasted vegetables, and the piece de resistance, foie gras cooked in butter.

• 3 tablespoons Clarified Butter for Cote de Boeuf Rossini
• 1 beef rib steak (about 2 pounds), tied, room temperature
• Coarse sea salt and freshly ground pepper
• 3 sprigs thyme
• 4 cloves garlic, crushed
• 2 shallots, crushed
• 2 dried bay leaves
• 1 tablespoon Clarified Butter for Cote de Boeuf Rossini
• 1 whole duck foie gras (about 1 1/2 pounds), trimmed and deveined
• 3 sprigs fresh thyme
• 2 cloves garlic, crushed
• 4 whole porcini mushrooms, wiped clean
• 1/2 pound chanterelle mushrooms, wiped clean
• 1 medium shallot, minced
• 1/4 pound snow peas, trimmed
• 1/4 pound snap peas, trimmed
• 1/2 cup English peas
• Stuffed Marrow Bones
• Roasted Vegetables for Cote de Boeuf Rossini
• Sauce Rossini

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