Côte de Boeuf is one of our all time favourite meals and it was the first recipe we put out when we opened the store. We have decided to bring it back because it is just the perfect meal for two when you want a special night dining in.

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Ingredients

  • 0.8-1kg rib of beef
  • Sea salt
  • Cracked black pepper
  • Garlic salt
  • 20g butter or olive oil
 

Serve with:

Green mixed leaf salad with a lemon vinaigrette

Rosemary and butter roasted potatoes

St Emilion red wine

Method:

  1. Preheat the oven to 130°C/110°C Fan/Gas Mark 1/2.
  2. Place a griddle, skillet or uncoated stainless steel frying pan on the hob on medium-high with 2 tbsp of rapeseed oil. Season the meat with cracked pepper, garlic salt 
and sea salt. Feel free to use a meat seasoning 
(we love the Kenwood Steak Spice)
  3. Sear the meat in a pan on the hob over a medium-high heat 
for 2-3 minutes. If using a griddle turn 90 degrees after 1-1.5 minutes, and turn and sear for another 1-1.5 minutes (this gives you a lovely crisscross pattern on the meat). Turn over and do again
  4. Pop into the oven for 20-25 minutes until the meat reaches 5°C below the desired temperature (50-55°C for rare and 55-60°C for medium rare)
  5. Let the meat rest, covered in foil for 10-15 minutes 
before carving
 

BK Tips

  • Serve on the grill pan to keep it warm
  • Any high-burning oil can be used for the searing - we chose rapeseed
  • It's important to let the meat rest for 10 minutes in foil before serving as this lets flavours infuse and keeps the meat moist and makes carving easier
  • This doesn't need a jus but can be served with horseradish or hot mustard