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Creole-Crusted Steak with Dirty Beans




Source of Recipe


modified by Angela Lowry from an Emeril recipe


List of Ingredients




6 ounces turkey bacon, chopped
2 cups chopped yellow onions
Salt
Freshly ground black pepper
1 cup chopped celery
1 cup fresh tomatoes, peeled, seeded and chopped
2 tablespoons chopped garlic
2 smoked turkey legs, about 4 to 6 ounces each
1 pound navy white beans
10 cups beef stock
1/4 cup chopped green onions
4 bone-in rib-eye steaks (about 18 to 20 ounces each)
Drizzle of olive oil
1/2 cup GFCF Creole Mustard or Brown Mustard
2 cups fine dried GFCF bread crumbs
Essence Spice mix
2 tablespoons olive oil
Fried parsnips

Recipe



Preheat the oven to 400 degrees F.

In a large saucepan, render the turkey bacon until crispy, about 6 to 8 minutes. Add the onions. Season with salt and
pepper. Saute for 3 to 4 minutes. Add the celery, tomatoes and garlic. Season with salt and pepper. Add the smoked turkey. Stir in the beans and stock.

Bring the liquid to a boil and reduce to a simmer. Cook until the beans are tender, about 2 to 2 1/2 hours. Stir in the green onions.

Season the steaks with a olive oil, salt and pepper.

In a hot saute pan, sear the steaks for 3 minutes on each side. Remove and cool completely.

Smear each steak completely with the mustard.

In a small mixing bowl, season the bread crumbs with Emeril's Essence. Add the olive oil and mix. Dredge
the steaks in the seasoned bread crumbs, coating all sides completely.

Place the steaks on a parchment or waxed paper-lined baking sheet. Roast the steaks for 15 minutes or until the steaks are medium rare.

To serve, spoon the bean mixture in the center of the plate.

Lay the steaks on top of the beans and serve with fried parsnips.