Côte de boeuf recipe
Cook côte de boeuf with this French recipe by Rodney Dunn, featuring a perfectly seared rib steak that’s juicy, flavorful, and simply elegant.
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Cooking tools:
- Deep-fryer
- Char-grill pan
- Grill
- Deep-fry thermometer
- Double boiler
- Fine-mesh sieve
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Kitchen towel
- Paper towel
- Baking sheet
- Stove
- Plate
Ingredients
- 1.2 kg floury potatoes (such as King Edward or sebago), peeled
- For deep-frying: vegetable oil
- 4 rib-eye steaks on the bone (about 300gm each)
- For brushing: olive oil
- 80 gm butter, diced
- To serve: watercress or green leaves
- Béarnaise
- 75 ml white wine vinegar
- 75 ml dry white wine
- 2 golden shallots, thinly sliced
- 10 black peppercorns
- 3 egg yolks
- 200 ml clarified butter
- 1 tbsp finely chopped tarragon
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