Title: Creole crusted rib-eye steak with dirty white beans
      Yield: 4 Servings
 
      6 oz Bacon, chopped
      2 c  Chopped yellow onions
           Salt
           Freshly ground black pepper
      1 c  Chopped celery
      1 c  Fresh tomatoes, peeled,
           Seeded and chopped
      2 tb Chopped garlic
      2    Ham hocks, about 4 to 6
        oz Each
    1/2 lb Duck confit, shredded, store
           Bought or homemade, recipe
           Follows
      1 lb Navy white beans
     10 c  Beef stock
      6 oz Foie gras, cleaned and small
           Diced
    1/4 c  Chopped green onions
      4    Bone-in rib-eye steaks
           (about 18 to 20 ounces
           Each)
           Drizzle of olive oil
    1/2 c  Creole Mustard
      2 c  Fine dried bread crumbs
           Essence
      2 tb Olive oil
           Fried parsnips
 
  Preheat the oven to 400 degree F. In a large saucepan, render the
  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 ham hocks and
  confit. 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. In a hot saute pan, sear the foie gras for 1 minute. Remove
  from the heat and turn into the bean mixture, including the foie gras
  fat. Mix thoroughly. 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 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. Yield: 4
  servings