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1
For the parsnip puree: In a small pot, combine the parsnips and milk and bring to a boil.
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2
Reduce the heat to a simmer and cook the parsnips until tender, about 15 minutes.
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3
Drain the parsnips, saving the milk.
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4
Put the parsnips in a food processor with the honey and puree.
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5
Add some milk to adjust the consistency (you'll need 1 to 2 cups of the liquid).
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6
Season with salt and pepper.
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7
For the roasted tomatoes: Preheat the oven to 450 degrees F.
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8
Cut the ends off of each tomato and then cut each tomato into 3 slices.
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9
In a bowl, toss the tomato slices with the oil, salt and pepper.
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10
Arrange the tomato slices on a baking sheet and roast until tender and the edges are brown, 10 to 15 minutes.
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11
For the asparagus: Add 1 gallon of water and 2 tablespoons kosher salt to a large pot and bring to a rolling boil.
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12
Set up an ice bath for shocking the asparagus after blanching.
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13
Blanch the Asparagus in batches in the boiling water for 45 seconds to a minute, and then transfer to the ice bath.
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14
Dry off the asparagus with a towel and set aside.
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15
For the steak: Heat a skillet over high heat until it begins to smoke.
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16
Depending on the size of the skillet (and how many batches you'll cook), add 1 to 1 1/2 tablespoons grapeseed oil.
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17
Salt and pepper the steaks and sear on each side (the teres major is a triangle shape) for 3 to 4 minutes.
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18
Once all of the steaks are cooked, put them all into a pan and add the butter.
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19
Allow the steaks to rest for 10 minutes, basting with the butter occasionally.
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20
To finish the asparagus, heat a saute pan over high heat, add the grapeseed oil and saute the asparagus for 2 to 3 minutes.
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21
Season with salt and pepper.
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22
For plating: Divide the parsnip puree among 6 plates and drag it from one side of the plate to the other.
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23
Shingle 3 slices of tomato across the parsnip puree.
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24
Slice each steak into 5 slices and shingle over the top of the tomatoes.
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25
Pour 2 to 3 ounces of the Demi-Glace over and around each plate.
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26
Lean 5 pieces of asparagus up on the side of each steak.
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27
Preheat the oven to 450 degrees F.
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28
Pour the oil into a metal roasting pan and put it in the preheated oven for 3 to 5 minutes to heat up the pan and condition it with the oil.
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29
Spread the bones out on the roasting pan and cook until browned, 30 to 45 minutes, turning the bones occasionally so they brown evenly.
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30
Transfer the bones to a large-enough stockpot to accommodate the bones, 6 quarts ice water and more.
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31
Use tongs to transfer the bones so you do not pour any fat into the stockpot.
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32
Add the ice water to the stockpot and bring to a simmer.
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33
Allow the stock to cook for 4 hours at a slow simmer.
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34
Skim the surface of the stock occasionally to remove any fat or impurities.
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35
While the stock is simmering, discard all but about 1/4 cup of the fat from the roasting pan.
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36
Bring the pan back up to temperature over high heat on the stovetop.
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37
Add the onions and carrots and cook until golden brown and caramelized.
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38
Add the celery and cook for another 10 minutes.
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39
Stir in the tomato paste, thyme and bay leaf and cook, stirring regularly, until the tomato paste gets a brick red color, about 15 minutes.
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40
Add 1 cup of the red wine and stir it into the mirepoix (vegetable) mixture.
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41
Add the mirepoix mixture to the stock after the 4-hour simmering time.
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42
Bring the stock back up to a simmer and continue to cook it for another 2 hours.
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43
In a separate pot, bring the remaining 7 cups red wine to a boil and cook until reduced by half, 15 to 20 minutes.
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44
When the stock has simmered for 6 hours, strain it through a chinois and combine the strained stock with the reduced red wine.
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45
Bring the stock to a boil, lower the heat to a hard simmer and reduce the stock until it has a consistency that coats the back of spoon and is about 2 quarts (8 cups) in volume, up to 1 hour.
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46
Season with salt and pepper and then strain the sauce though a chinois again.
