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
- Put the gem lettuce leaves in a plate and pour the dressing on top
- I also used ready made peppercorn sauce ( Only had to heat it up)
- Time to plate with a good glass of red wine 🍷
Enjoy! 😋
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