Saunderson's Quality Family Butcher

Cote de Boeuf with Chips

This single rib of beef has all the marbling and flavour of the ribeye, with an additional cap of fat, which renders down as the meat cooks for a succulent finish. Best served with chips and salad.

Serves: 2
Time: 2 hours 20 minutes
Category: Beef
Cuisine:

Ingredients

  • 3 lb (approximately) single rib of beef (Côte De Boeuf)
  • Sea salt
  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 4 to 5 sprigs of thyme, leaves only
  • Freshly ground black pepper
  • 4 potatoes, floury (peeled and cut into chips)
  • 2 tbsp beef dripping / olive oil
  • 2 tsp Dijon mustard, to taste
  • ½ lemon, juice only
  • 1 pinch caster sugar
  • 3 tbsp extra-virgin olive oil
  • 1 Little Gem lettuce, leaves separated
  • 35g wild rocket
  • 20g Parmesan cheese, finely grated

Method

  1. First marinate the beef, at least for an hour – preferably a few hours in advance if possible.
  2. Mix together the olive oil, garlic and thyme with plenty of black pepper to make the marinade. Put the Côte De Boeuf into a dish and rub the marinade into it. Leave the beef to marinate at room temperature for at least an hour, ideally a few hours.
  3. Preheat the oven to 220 degrees C / 428 F / Gas Mark 6.
  4. Next, cook the chips. Put some cold water into a pan and add some salt, then add the chips and bring to the boil; simmer for 2 to 3 minutes, until the chips start to soften. Drain off the water. Return the chips to the pan over a low heat until they dry and become fluffy.
  5. Heat the dripping, or olive oil, in a roasting tin before adding the par-boiled chips. Toss the chips well to ensure they are all well coated with the dripping (or olive oil), then pop them into the oven for 30 minutes to roast, turning them once every 15 minutes.
  6. Whilst the chips are roasting, heat a griddle pan over a high heat. Season the Côte De Boeuf with sea salt, then sear it for 2 to 3 minutes on each side until browned. Transfer the beef into a small, shallow roasting tin and cook alongside the chips, as required, approximately 17 to 22 minutes for medium-rare. [NB1: Calculation = 10 minutes per 500g for rare, 12 minutes per 500g for medium-rare.] [NB2: The temperature in the centre of the beef should be between 48 and 52 degrees C when tested with a thermometer.]
  7. Once cooked satisfactorily, transfer the beef to a warmed serving plate and leave to rest, loosely covered in foil.
  8. Whilst the meat is resting, continue to cook the chips until golden in colour, approximately 50 minutes to 1 hour in total.
  9. To make the salad dressing, whisk the lemon juice with the mustard and caster sugar; then gradually whisk in the extra-virgin olive oil.
  10. Put the salad leaves in a bowl and pour over the dressing. Scatter the Parmesan over the top and toss, so that all the leaves are well covered.
  11. Finally, slice the meat from the rib, then serve with the chips and salad.