BBC Food - Recipes - Côte de boeuf with blue cheese butter and sautéed girolle mushrooms and potat
Try Matt Tebbut’s perfectly cooked côte de boeuf topped with melting blue cheese butter for a classy steak supper.
Ingredients
- 2 x 800g/1lb 12 oz côte de boeuf steaks (bone-in rib-eye steaks)
- salt and freshly ground black pepper
- 90g/3½oz butter
- 3 tbsp olive oil
- 75g/3oz blue Cheshire cheese
- 3 tbsp finely chopped fresh chives
- 400g/14oz floury potatoes , peeled, cut into 0.5cm/½in cubes, blanched
- 250g/9oz girolle mushrooms , cleaned well
- 2 tbsp chopped fresh flatleaf parsley
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