Côte de boeuf with Pepper Sauce
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Gastrotools
Recipes from professionals
If beef is on the menu, you might as well serve the finest. A côte de boeuf has good fat marbling, which contributes to flavour and juiciness of the meat. You can choose to fry it solely in the pan, but for a guaranteed result every time, it's a good idea to finish frying it in the oven at a low temperature. This ensures that the meat is evenly pink inside.
Servings
: 4
servings
Ingredients
2
pcs
medium côte de boeuf at approximately 600-700 g
Butter and oil for frying
3
cloves
garlic
Thyme and rosemary
Salt and pepper
2
shallots
2
cloves
garlic
30
g
Madagascar peppercorns in brine
Butter for frying
0.5
dl
cognac
5
dl
beef or veal stock
2
dl
whipping cream
Optional: a little cornstarch for thickening
Optional: a few drops of food coloring
1
tsp
balsamic vinegar
Salt and pepper
Avoid screen shutting off
Instructions
Côte de boeuf
Step 1/5
Remove the meat from the refrigerator well in advance before frying it.
Step 2/5
Brown it thoroughly in oil and butter in a pan together with lightly crushed garlic cloves and herbs.
Step 3/5
Place it in the oven at 120 degrees fan/140 degrees conventional oven for approximately 25 minutes, until a meat thermometer shows an internal temperature of 56-58 degrees.
Step 4/5
Let the meat rest for 15 minutes before carving.
Step 5/5
Enjoy with pepper sauce and your favorite potatoes.
Pepper Sauce
Step 1/4
Peel and finely chop shallots and garlic, and drain the liquid from the peppercorns.
Step 2/4
Sauté the onions and garlic in butter until the onions are clear. Add the peppercorns and sauté for another minute.
Step 3/4
Add cognac and reduce until the liquid is almost evaporated. Now add the stock and reduce to half. Add the cream and reduce again until the sauce is slightly thickened. For a thicker consistency, you can thicken the sauce with cornstarch mixed with water.
Step 4/4
If desired, give the sauce a few drops of color, and season with balsamic vinegar, salt and pepper.
