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A very special piece of beef perfect for two. Also known as a rib eye on the bone, this cut is matured on the bone and beautifully marbled for an incredibly tender bite and delectable flavour. Keep accompaniments simple, think homemade chunky chips and this straightforward herb butter.
Cooking time: 30 minutes plus 10 minutes resting
1 Côte de Bœuf (approx. 600g)
70g butter, soft
10g fresh parsley, finely chopped
10g fresh tarragon, finely chopped
1 clove of garlic, peeled and crushed
Salt & pepper