Côte de boeuf recipe | Gourmet Traveller
Cook côte de boeuf with this French recipe by Rodney Dunn, featuring a perfectly seared rib steak that’s juicy, flavorful, and simply elegant.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
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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