Featured Recipe July 27, 2012

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Executive Chef Dana Brizee from Smith & Wollensky

1 Bone Marrow


  • 8 pieces, 2-inch long beef marrow bones
  • 1 gallon cold water
  • 2 tablespoons Kosher Salt
  • Black pepper, to taste
  • Salt, to taste
  • 1/4 cup olive oil
  • 8 each garlic, whole roasted cloves
  • 8 teaspoons butter



Soak the bones in a mixture of the kosher salt and cold water for 24 hours, changing the water mixture at least 2 times. Remove the bones from the water, season with salt, pepper and olive oil. Top each piece of marrow with a clove of roasted garlic and roast at 350 degrees for 20 minutes. Allow the bones to cool. Reheat in a 400 degree oven with 1 teaspoon of butter on top of the marrow in each bone.

2 Parsley Salad


  • 1 cup parsley leaves, roughly chopped
  • 1-1/4 cup red onion, sliced very fine
  • 1 teaspoon garlic clove, sliced thin
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup tomato, finely diced and seeds removed
  • Salt, to taste
  • Black Pepper, to taste



Combine all ingredients & mix well.

3 Ragout


  • 3 pounds cap meat from the rib eye
  • 2 pounds beef rib bones
  • 1/2 cups shallots, sliced
  • 3/4 cup garlic, sliced
  • 2 ounces fresh thyme
  • 1 ounce fresh rosemary
  • 4 bay leaves
  • 1/4 cup black peppercorns
  • 5 cups red wine
  • 1-1/2 gallons veal stock
  • 2 ounces Morel mushrooms
  • 8 ounces Brandy
  • 1/4 cup heavy cream
  • Salt, to taste
  • Black Pepper, to taste



Season the meat & bones well with salt and pepper, brown on all sides in a broiler or very hot pan. Drain the rendered fat from the pan. Sauté the shallots and garlic in the reserved fat until slightly brown. Create a bouquet garni of fresh herbs, bay leaves and peppercorns in cheesecloth. Add the meat and bones to the sautéed shallots and garlic. Deglaze with the wine and reduce by half Add the veal stock and bouquet garni and simmer covered for 3 hours.

Remove the meat and bones from the stock and allow to cool. Pull apart the meat like pulled pork removing the fat and sinew. Reduce the braising liquid by 2/3 until very thick. Soak the mushrooms in the brandy until soft, then slice 1/4 inch thick and leave in the brandy. Skim the fat from the top of the reduced braising liquid. In a separate pan sauté the mushrooms in the brandy and flame, reducing all of the liquid until dry. Add stock and reduce by half. Fold Together the mushroom mixture and pulled meat.

Finish with heavy cream. The ragout should be very thick and chunky. Season to taste with salt and pepper. Broil the 8 ounce rib “eye steaks” seasoned with salt and pepper. After it is cooked to temperature, finish will butter and flash broil.

4 Serve

Top the heated & flash broiled bone marrow with 2 ounces of parsley salad. Serve warm ragout over a piece of grilled baguette seasoned with olive oil, salt and pepper. Garnish plate with chopped parsley.

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