CÔTE DE BOEUF
CÔTE DE BOEUF Method Scrub the potatoes and parsnips well and turn them with a little Lurpak® butter, salt and black pepper and thyme and place into an oven
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.lurpak.com.
Cooking tools:
- Oven
- Stove
- Baking dish
- Cast iron skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Tongs
- Carving knife
- Serving platter
Ingredients
- 1 kilo small potatoes skin on
- 2 parsnips, skin on
- empty unit A few sprigs of thyme
- empty unit salt and black pepper
- empty unit Broad leaf fresh parsley
- 1 good quality sirloin steak (approx. 900g)
- 250 g Lurpak® Salted Cultured Butter, softened
- 1 tbsp lemon juice
- 1 garlic clove, crushed and chopped finely
- 1 handful of finely chopped herb (e.g. tarragon and parsley)
- empty unit salt and fresh crushed pepper
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
CÔTE DE BOEUF
lurpak.com
CÔTE DE BOEUF
lurpak.com
CÔTE DE BOEUF
lurpak.com
How to Cook Côte de Bœuf, Parsnip Crisps & Roquefort Salad
farmison.com
Côte De Boeuf Recipe | Arla UK
arlafoods.co.uk
Côte de boeuf recipe
gourmettraveller.com.au
BUTTER FRIED FLATFISH
lurpak.com
BUTTER FRIED FLATFISH
lurpak.com