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Ingredients

• 1 Tbsp. extra-virgin extra virgin olive oil
• 1/4 lrg onion diced
• 3 x garlic cloves lightly crushed
• 1/2 tsp minced fresh rosemary
• 3/4 tsp minced fresh thyme
• 1 x bay leaf
• 1 x smoked ham hock
•     (or possibly 1/4 lb slab bacon)
• 1 1/2 Tbsp. balsamic vinegar
• 4 c. chicken stock - (to 5)
•     (or possibly mix of half stock and half water)
• 1 c. dry cannellini beans rinsed
•     Coarse salt to taste
•     Freshly-cracked black pepper to taste
• 1 x anchovy filet liquid removed
• 1/2 tsp grated lemon zest
• 1/4 tsp grated orange zest
• 1/2 x garlic clove
• 1/2 c. black Kalamata or possibly Nicoise olives pitted
• 2 Tbsp. extra-virgin extra virgin olive oil
• 1/2 tsp lemon juice
• 1/2 Tbsp. minced fresh basil
•     Freshly-cracked black pepper to taste
• 1 Tbsp. unsalted butter
• 2 x minced shallots 2 Tbsp.
• 1 tsp cracked pepper
• 1/2 c. dry red wine
• 1/2 c. ruby Port
• 2 c. veal stock see * Note
•     (or possibly other stock)
•     Coarse salt to taste
• 4 x prime rib-eye steaks, 1 1/2" thick - (10 to 12 ounce ea)
• 1/4 c. freshly-cracked black pepper
• 2 tsp salt
• 8 ounce bitter greens stemmed
•     (mustard greens, arugula or possibly kale)

Description

* Note: Look For Frzn Veal Stock At Well-stocked Supermarkets And Specialty Stores. For The Cannellini Beans: Hot The Extra Virgin Olive Oil In A Large, Heavy-bottomed Stockpot…

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