Secrets of the Best Chefs

Porcini-Rubbed Roast Beef with Demi-Glace

and Caramelized Turnips

Serves 4

This is a special-occasion dish, the kind of meal you make when

dinner really matters. Truth be told, once you make a demi-glace

all you need to do is season the meat, sear it and roast it, and then

caramelize the turnips. Just make sure to follow Pomeroy’s

directive about letting the meat rest: “If you’re eating meat that’s

hot, it hasn’t been properly rested. Get the plate hot and the sauce

hot and let the meat rest for twenty minutes.”

FOR THE BEEF

½ cup dried porcini mushrooms, ground in a spice grinder (to

yield ¼ cup porcini powder)

Kosher salt

¼ cup coarsely ground black pepper

1 tablespoon truffle salt (see Resources), plus more for later

(optional)

4-to 5-pound prime rib* of beef

Olive oil

FOR THE TURNIPS