How to Cook Côte de Bœuf, Parsnip Crisps & Roquefort Salad
Learn how to cook a delicious Côte de Bœuf with crispy parsnips and Roquefort salad. Perfect for special occasions!
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Cooking tools:
- Deep fryer
- Griddle
- Instant-read thermometer
- Deep-fry thermometer
- Carving knife
- Peeler
- Oven
- Stove
- Saucepan
- Slotted spoon
- Spoon
- Paper towel
- Cutting board
Ingredients
- 1 x 900g côte de bœuf
- 1 large knob of butter
- 2 parsnips, peeled then shaved with a peeler into long ribbons
- Peanut or vegetable oil for frying
- 40g Roquefort cheese, crumbled into small pieces
- 1 banana shallot, finely diced
- 3 tbsp walnut oil
- 1 tbsp sherry vinegar
- 1 tsp water
- 1 tsp grain mustard
- 1 tsp Dijon mustard
- Sea salt flakes & freshly ground black pepper
- 140g mixed bitter leaves or babyleaf salad
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