I am stuck in a time warp. I want some authentic haute cuisine. I know that Lutece is gone; so are Caravelle, Le Perigord and Henri IV. I still want to find pomme souffle and steak en croute (Beef Wellington-no thank you). Any suggestions?
Coffee and prime rib seem like unlikely partners, but Ryan Farr's recipe reveals they both have an earthy quality that makes them a natural match. Just be sure to scrape off any excess coffee rub from the meat before serving.