COTE DE BOEUF LIMOUSINE RECIPES

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JOHN TORODE'S CôTE DE BOEUF WITH CARAMELISED SHALLOTS ...



John Torode's Côte De Boeuf with Caramelised Shallots ... image

John Torode's côte de boeuf with caramelised shallots makes for a great, indulgent steak for two. Look for beef that has been matured for 21-28 days and take it out of the fridge 30 minutes before cooking.

Provided by OLIVEMAGAZINE.COM

Categories     Chef recipes

Total Time 1 hours

Number Of Ingredients 8

vegetable oil
banana or ordinary shallots 12 whole, peeled
butter 50g
thyme a sprig
bay leaves 2
beef stock 250ml
rib of beef 1, trimmed (about 900g)
mashed potato to serve

Steps:

  • Heat 2 tbsp oil in a pan and fry the shallots over a high heat until they take on a golden colour. Drain off any excess oil then add the butter, thyme, bay leaves and some seasoning. Turn down the heat and cook for a good 5 minutes turning and shaking the pan now and again. Add just enough stock to cover the base of pan and allow to reduce before adding more, keep going until the shallots are tender, sticky and caramelised.
  • Heat the oven to 240c/fan 220c/gas 8. To cook the steak, heat a griddle pan (chargrill) until very hot. Season the beef well, score the fat a little and then hold the beef fat-side down on the griddle. The fat will start to melt and this will help flavour the outside of the meat.
  • Once the fat starts to melt and char, put the beef on one side and cook for 4 minutes, then turn and cook on the other side for 4 minutes until well coloured. Turn once more, slightly rotating the steak if you want to end up with a nice crisscross pattern from the grill. Cook for 2 minutes then flip over and put in the oven for 6 minutes for rare, 8 minutes for medium rare. Rest for 10 minutes before slicing and serving with the shallots and some creamy mash.

Nutrition Facts : Calories 881 calories, FatContent 63 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 2 grams carbohydrates, SugarContent 0 gram sugar, FiberContent 0 gram fibre, ProteinContent 74 grams protein, SodiumContent 2000 milligrams of sodium

SALT AND PEPPER CôTE DE BOEUF RECIPE - OLIVEMAGAZINE



Salt And Pepper Côte De Boeuf Recipe - olivemagazine image

This salt and pepper côte de boeuf with easy béarnaise sauce looks really impressive but is easy to make. Perfect for a show-stopping main

Provided by OLIVEMAGAZINE.COM

Categories     Meat and poultry

Total Time 1 hours

Number Of Ingredients 12

black peppercorns 2 tsp
black mustard seeds 1 tsp
fennel seeds 1 tsp
ground mace ¼ tsp
côte de boeuf 1kg rib (or 2 x 500g ribs), French-trimmed
olive oil
shallots 3, finely chopped
black peppercorns 5
tarragon 1 small bunch, stalks and leaves separated 
white wine vinegar 4 tbsp
unsalted butter 200g
egg yolks 5 

Steps:

  • Put the peppercorns, mustard seeds, fennel and mace in a mortar and crush with a pestle until finely ground. Rub all over the beef, put in a dish and leave to marinate in the fridge overnight (or up to 48 hours if you have time).
  • To make the béarnaise base, put the shallots, peppercorns, tarragon stalks, vinegar and 4 tbsp water in a very small saucepan. Heat gently until just about 2 tbsp liquid remains. Keep in the fridge with the steak.
  • Half an hour before you want to start cooking the steak, take out of the fridge, sprinkle with 1 tsp salt, and let it come up to room temperature. Heat the oven to 200C/fan 180C/gas 6.
  • Heat a heavy-bottomed frying pan with 1-2 tbsp olive oil and sear the beef – starting with the fat side so the fat renders into the pan. Sear the steak on each side until nicely browned – about 8-10 minutes – then lift into a roasting tin and finish cooking in the oven for 15 minutes for medium, turning halfway. When the steak is done, leave it to rest for 10 minutes.
  • Meanwhile, for the sauce, melt the butter in a pan, until bubbling. Put the egg yolks into a food processor with the shallot mixture. Whizz for 30 seconds, then, with the motor still running, very gradually drizzle in the hot butter. When all the butter has been incorporated into a smooth, thick béarnaise sauce, quickly sieve into a serving bowl, chop and stir in the tarragon and taste for seasoning. Serve the côte de boeuf on a board, alongside the sauce, and slice it at the table.

Nutrition Facts : Calories 805 calories, FatContent 66 grams fat, SaturatedFatContent 35 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 0 gram sugar, FiberContent 0 gram fibre, ProteinContent 50 grams protein, SodiumContent 1000 milligrams of sodium

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With this recipe I want to show you how to cook a really luxurious cut of beef in the perfect way. And to go with it, I’ve given you the most mind-blowing roast potatoes you’ll ever taste – I squash the spuds to get extra surface area for crispiness, then spritz them with a homemade flavoured vinegar for an amazing added hit of flavour.
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Cuisine https://schema.org/GlutenFreeDiet
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    1. Get the meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 200ºC/400ºF/gas 6 and place a large roasting tray inside to heat up.
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    7. Transfer the pan to the oven for 15 minutes for medium, or until cooked to your liking, turning halfway. Move the steak to a board, drizzle with the pan juices and leave to rest.
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From gourmettraveller.com.au
Total Time 1 hours 10 minutes
Category Drink, Main
Cuisine French
  • Meanwhile, reheat oil in deep-fryer to 180C, add chips in batches and deep-fry, turning occasionally, until golden brown (1-2 minutes). Drain on paper towels, season to taste with sea salt and serve with steaks, béarnaise and watercress.


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With this recipe I want to show you how to cook a really luxurious cut of beef in the perfect way. And to go with it, I’ve given you the most mind-blowing roast potatoes you’ll ever taste – I squash the spuds to get extra surface area for crispiness, then spritz them with a homemade flavoured vinegar for an amazing added hit of flavour.
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Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 730 calories per serving
    1. Get the meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 200ºC/400ºF/gas 6 and place a large roasting tray inside to heat up.
    2. Peel the potatoes, halving any larger ones, then parboil in a pan of boiling salted water for around 12 minutes. Drain, chuff up and leave to steam dry while you separate and bash the unpeeled garlic cloves.
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    4. Meanwhile, put your chosen flavoured vinegar ingredients into a small water spritzer and set aside. Make a herb brush by tying the woody herbs to the end of a wooden spoon with string.
    5. Put a large ovenproof frying pan on a high heat to get nice and hot. Drizzle in 1 tablespoon of olive oil, season the steak well and add to the pan, fat side down. Leave for a few minutes so the fat renders out.
    6. Now sear for around 8 minutes, or until browned all over, turning and basting with the herb brush every minute or so.
    7. Transfer the pan to the oven for 15 minutes for medium, or until cooked to your liking, turning halfway. Move the steak to a board, drizzle with the pan juices and leave to rest.
    8. A few minutes before the roast potatoes are ready, spritz them with the flavoured vinegar – not too much, you want it to be subtle. Return them to the oven for 30 seconds, then lightly squash them with a fish slice. Spritz again and return to the oven for a final few minutes.
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