If beef is to be on the menu, you might as well serve the finest. A côte de boeuf has a good fat marbling, which contributes to flavor and juiciness in the meat. You can choose to fry it solely in the pan, but for a guaranteed result every time, it can be a good idea to finish frying it in the oven at a low temperature. This ensures that the meat is evenly pink inside.
4 servings
Ingredients
2 medium côte de boeuf at approx. 600-700 gButter and oil for frying
3 cloves garlic
Thyme and rosemary
Salt and pepper
Peppercorn Sauce:
2 shallots2 cloves garlic
30 g Madagascar peppercorns in brine
Butter for frying
½ dl cognac
5 dl beef or veal stock
2 dl heavy cream
Optional: a little cornstarch for thickening
Optional: a few drops of food coloring
1 tsp. balsamic vinegar
Salt and pepper
Instructions
Take the meat out of the refrigerator well in advance before frying.
Brown it thoroughly in oil and butter in a pan together with lightly crushed garlic cloves and herbs.
Place it in the oven at 120 degrees fan/140 degrees conventional for approx. 25 minutes, until a meat thermometer shows an internal temperature of 56-58 degrees.
Let the meat rest for 15 minutes before carving.
Enjoy with peppercorn sauce and your favorite potatoes.
Peppercorn Sauce:
Peel and finely chop the shallots and garlic, and drain the liquid from the peppercorns.
Sauté the onions and garlic in butter until the onions are translucent. Add the peppercorns and sauté for another minute.
Add cognac and reduce until the liquid is almost evaporated. Now add the stock and reduce to half. Add the cream and reduce again until the sauce is slightly thickened. For a thicker consistency, you can thicken the sauce with cornstarch mixed with water.
Optionally give the sauce a few drops of food coloring, and season with balsamic vinegar, salt and pepper.
