Côte De Boeuf With Béarnaise Sauce | Henry Harris Recipe

Côte De Boeuf With Béarnaise Sauce | Henry Harris Recipe

journal.swaledale.co.uk

Cook côte de boeuf with rich béarnaise sauce. A classic French pairing that lets Swaledale’s native breed beef shine. Simple, indulgent, and full of flavour.

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Ingredients

  • 2 Cote de Boeuf
  • 1 bunch of fresh tarragon
  • 50ml white wine vinegar
  • 2 shallots, chopped
  • 6 black peppercorns
  • a blade of mace (don’t panic if not available)
  • 1 fresh bay leaf
  • 125g salted butter
  • 4 organic egg yolks
  • 250g additional unsalted butter
  • 160g John Hurd’s Organic Watercress

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