1 tablespoon black peppercorns, crushed
1 tablespoon pink peppercorns, crushed
1 teaspoon coriander seeds, crushed
1 teaspoon mustard seeds
1 teaspoon Urfa pepper
4 6-ounce rib eye steaks
12 pieces baby turnips
1 cup chicken stock
½ cup butter
1 clove garlic, sliced thin
1/6 onion, sliced thin
1 bunch Lacinato kale
Salt and freshly ground black pepper
½ cup chicken stock
1 cup foie gras pieces
½ cup white port
½ cup Madeira
½ cup truffle juice
6 egg yolks
1 pinch salt
For the Australian Grass Fed Rib Eye ‘Au Poivre’:
Mix together the peppercorns, mustard seeds, coriander and Urfa pepper. Season the steaks with salt. Press the pepper mixture onto the top of the steaks. Sear the steaks, pepper side down, in oil, in a hot pan. Turn and continue to sear on all sides, taking care to keep the crust in tact. Continue to roast to desired doneness in the pan.
For the Turnips:
Preheat the oven to 325ºF. Cover the turnips in chicken stock, add butter and salt and simmer until tender in the oven, about 30 minutes. Remove from the oven and allow to cool.
For the Lacinato Kale:
Sauté the garlic and onion in a generous amount of olive oil. Add the kale and season with salt and pepper. Stir and cook until softened. Add the chicken stock. Simmer for 15 minutes, or until tender.
For the Foie Gras Sabayon:
Combine the foie gras, port, Madeira, truffle juice, egg yolks and salt and blend until smooth. Cook in a stainless steel bowl over boiling water, whisking continually until thick.
To Assemble and Serve:
Spoon 1 cup Foie Gras Sabayon on the plate. Slice the steaks and arrange on top. Plate the Turnips and Lacinato Kale around the outside of the beef.