Cote de boeuf

Côte de Boeuf

For a 750g cote de boeuf;

  1. Oil and season the steak
  2. Add to a super hot pan and cook on the first side for 2 mins
  3. Remove, reheat pan, then cook the other side for 2 mins
  4. Place pan in a preheated 240c oven for 10 mins (for rare)
  5. Rest for 10 mins in a warm place

Serve with chips and “braised shallots”

  1. Peel around 15 shallots and sauté them in about 50g of butter, two spoons of sugar , salt and pepper for about ten minutes
  2. add a big glass of good red wine and around one third of a glass of Xeres vinegar
  3. Reduce the heat and boil the sauce for around half an hour, until the liquid evaporates and the sauce get the hot caramel sauce texture


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