Côte de boeuf with béarnaise sauce

Côte de boeuf with béarnaise sauce

By
From
Leiths How to Cook
Serves
1-2
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 cote de boeuf/single rib eye, thick cut on the bone, 500–600 g
1 tablespoon olive oil
salt
freshly ground black pepper

To serve

Quantity Ingredient
bearnaise sauce
Chips

Method

  1. Remove the beef from the fridge at least 30 minutes before you intend to cook it. If the beef is not tied, tie it with string to keep it compact. Heat the oven to 150°C.
  2. Heat a frying pan over a medium to high heat until very hot. Season the beef with salt and pepper. Add the olive oil to the pan, then the beef, and brown well on all sides; this can take up to 5–8 minutes. Remove the beef from the frying pan and transfer it to a roasting tin or, if your frying pan is ovenproof, leave it in the pan.
  3. Roast in the oven for 15–20 minutes, depending on your preference. (Cooking the beef at this low temperature helps to prevent shrinkage and moisture loss.)
  4. Once cooked, remove the beef from the oven and set aside to rest in a warm place for about 10 minutes before carving and serving with the béarnaise sauce and chips.

Note

  • The beef can be browned well in advance of roasting it in the oven and allowed to cool. If using a marinade after browning (as in the variation below), the beef will benefit as there will be more time for the flavours of the marinade to be absorbed into the meat.

Variation

  • Côte de boeuf with thyme, garlic and a red wine sauce: Finely chop the leaves of ½ bunch of thyme and peel and crush 2–3 garlic cloves. Mix with 2 tablespoons olive oil and season generously with salt and pepper. Once the beef is browned, remove it from the pan and set aside. Rub this mixture all over the beef, then roast in the oven for the allotted time while you make the sauce. Deglaze the pan with 250 ml red wine and reduce to about 100 ml, then add 300 ml brown chicken and veal stock, 1 sliced shallot, 2 bashed garlic cloves, 1 bay leaf, 1 or 2 thyme sprigs, a pared piece of orange zest and 1 star anise. Gently simmer for 10–15 minutes until the flavours have developed. Taste, strain and thicken with a little beurre manié or cornflour, only if necessary, and adjust the seasoning. Serve with the beef once it has rested.
Tags:
Leiths School of food and wine
cookery course
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