Côte de Boeuf with Roasted Potatoes and Gem Lettuce

I love a good juicy beef steak (sorry to my vegetarian friends 🙈). Côte de boeuf is essentially a single-bone rib of beef 🥩 . The bone can be trimmed off to create a ribeye steak 🥩 , which the French call entrecôte. You may recognise that word from the French bistro/restaurant chain Le Relais de Venise l’Entrecôte.

If you haven’t been there yet, I highly recommend you go (once everything reopens in London) 🤞. The set menu consists of a salad 🥗, French fries 🍟 and a grilled beef steak 🥩 with their famous secret sauce 😋

So I decided to make my own version of that – côte de boeuf 🥩 with roasted potatoes 🥔 and gem lettuce. 🥬

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Ingredients 📝:

1 kg of rib of beef 🥩 (with the bone)
500 g of potatoes 🥔 – any potatoes you like. I used red potatoes with the skins
1 gem lettuce 🥬
30 g of grated Parmesan cheese 🧀 – optional
vegetable oil
fresh dill
half a lemon 🍋
5-6 whole garlic cloves 🧄
fresh thyme
salt 🧂
pepper
1 table spoon of mustard
1 tablespoon of sugar

Method 👩‍🍳:

Rub the rib of beef on all sides with some vegetable oil, salt and pepper – be generous
Leave to marinate for at least 1 hour (you can also leave it in the fridge overnight)

Cut the potatoes in small bite size pieces and boil them for about 5-7 minutes on the hob at a high temperature

Pre-heat the oven to 200C (fan)
Drain the potatoes and put them back in the pan – season with salt, vegetable oil and finely chopped fresh dill
Mix well and place on a baking tray
Place the potatoes in the oven for 25-30 minutes (until golden)

In the meantime, take the rib of beef off the fridge as it is time to cook it 😋
Pour some vegetable oil and pre-heat a pan to the highest temperature possible. When you cook steaks the pan must be hot

Place the rib of beef on one side – 3 minutes for medium rare (as the piece is quite thick)
Add fresh thyme and the garlic cloves

Turn on the other side for 3 minutes
Cook all the edges too

Place the pan in the oven at 200 C for 10-12 minutes
You can have a meat thermometer as well to check the middle part of the meat. The temperature should vary between 48C to 52C in the centre piece of the beef

Whilst the meat and potatoes are still in the oven (it would be great to time them together) it is time to make our salad dressing
In a bowl, whisk together 2 table spoons of vegetable oil, one table spoon of sugar, 1 table spoon of mustard, the juice of half a lemon (optional – you can also add some grated parmesan cheese to the dressing). Taste it and add extra ingredients, if necessary