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Côte de Bœuf & Herb Butter

 

 

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.

 

Serves 2

Cooking time: 30 minutes plus 10 minutes resting

 

Ingredients

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

 

Method

  1. Mash together the butter, fresh herbs, garlic and a good few grinds of black pepper.
  2. Preheat the oven to 220°C/200°C fan/Gas mark 7.
  3. In a heavy bottom frying pan or griddle pan, sear the Côte de Bœuf for two minutes on each side.
  4. Transfer to a roasting tray, add about half of the butter on top and cook in the oven for 15 minutes for rare, 20 minutes for medium. Add more of the butter for the last few minutes of cooking to keep the steak moist.
  5. Remove from the oven, transfer to a board and top with any remaining butter while the steak rests for 10-15 minutes.
  6. Serve with chunky homemade chips, fresh salad or steamed greens.

 

 

Côte De Boeuf | Meat Boxes UK Delivery
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  • Gluten Free
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Eversfield Organic

Ellacott
Bratton Clovelly
Okehampton
DEVON
EX20 4LB

01837 871400
info@eversfieldorganic.co.uk

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Food and Drink DevonMade in BritainSoil AssociationSALSA
Food & Drink Devon - Gold 2012Good Chicken Award 2012Great Taste Award - Gold 2012Food & Drink Devon - Gold 2015Taste of the West - Gold 2011Food & Drink Devon - Silver 2015BOOM WinnersTaste of the West - Gold 2015Taste of the West - Gold 2016Taste of the West - Silver 2016