RIB-EYE STEAK WITH ASPARAGUS PUREE AND BACON CUSTARD

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Directions

• To make the bacon custard, in a saucepan, combine the cooked bacon, 1 cup of the cream, and the nutmeg and bring to a gentle simmer. Remove from the heat and set aside for 15 minutes to allow the flavours to infuse. Remove and discard the bacon.
• While the bacon soaks in the cream, whisk the egg yolks in a heatproof bowl (or double boiler insert) for 5 minutes, or until doubled in size and lighter in colour. Slowly pour a few tablespoons of the bacon cream into the yolks while whisking to prevent the eggs from curdling. Place the bowl over a pot of simmering water (or the base of the double boiler).
• Pour the remaining bacon-infused cream into the bowl set over the simmering water. Cook, stirring constantly, until the mixture is thick and coats the back of a spoon, about 7 minutes. Transfer the custard to a clean bowl and place it over a bowl of ice water to cool. When completely cool, place the custard in the refrigerator to chill. If desired, transfer the custard to a piping bag for a more upscale presentation. Refrigerate the custard until you’re ready to garnish the plates. (Note: The custard can be made 2 days ahead and refrigerated in an airtight container. (Do not freeze.)
• Trim the woody ends off the stalks and chop the asparagus into 1-inch pieces to make the puree. Cook the asparagus in a pot of boiling water for 5 minutes, or until tender (up to 7 minutes for thicker asparagus). Drain thoroughly and place in a blender. Puree the remaining 14 cup heavy cream until smooth. Set the puree aside and season with salt to taste. (Note: The puree can be made up to 2 days ahead of time and refrigerated in an airtight container.)
• To prepare the steak, pat it dry with a paper towel, season it liberally with salt and pepper on all sides, and set it aside at room temperature for 10 to 15 minutes. In a cast-iron skillet over medium heat, melt the ghee. When the pan is hot, add the steak and sear it for 5 minutes. Cook for another 3 to 5 minutes, depending on how well-done you like your steak (see chart at left). (A medium-rare steak requires a total of 8 minutes of cooking time.) Remove the steak from the pan and rest it for 10 minutes on a cutting board before slicing it into 1/2-inch-thick slices.
• Smear a dollop of asparagus puree on each plate with the back of a spoon. Place the sliced rib-eye on each plate. Squirt circles of bacon custard around each plate and garnish with baby lettuce and tomatoes.
• This dish is best served fresh, but any leftovers can be refrigerated in an airtight container for up to 3 days. Reheat the steak for 5 minutes on a rimmed baking sheet in a preheated 180°C/350°F oven, or until warmed through.