cooked cote de boeuf on a plate drizzled with sauce

Cote de Boeuf with bearnaise sauce

If you’re wanting a truly indulgent dining experience, then look no further than this cote de boeuf recipe. This beautiful cut of beef is dripping with juicy, flavourful fat, making it an undeniably delicious meal, especially with a rich and creamy bearnaise sauce.  

Cooking Method

  1. Season the meat well and heat your oven to 240C 
  2. To make your bearnaise sauce whisk the egg yolks and season with salt, pepper, and a pinch of cayenne pepper. Add the vinegar and carefully whisk. Melt the butter and heat to the level where it will gently cook the egg yolks. Next add the butter, quickly whisking until you have a smooth, thick sauce. Finish with tarragon leaves. 
  3. Prepare your salad, dress with a touch of oil, salt, and pepper, then set to one side. Cook your fries (if using them). 
  4. Heat a griddle pan until very hot, add the thyme and sear the beef on both sides for 4 minutes per side. Turn again, leaving criss-cross patterns on the surface of the meat. 
  5. Add the griddle pan to the oven and roast for 6 minutes for rare, and 8 minutes for medium. You can check the core of the meat with a meat thermometer, it should be 50C for rare or 55C for medium.  
  6. Leave the meat to rest for 10 minutes then carve to share and serve with sauce, fries, and salad on the side.  

The Ingredients

For the bearnaise sauce 

  • 2 egg yolks 
  • 125g of butter 
  • 1tsp of white wine vinegar 
  • 20g of finely chopped fresh tarragon leaves 

What to serve with cote de boeuf and bearnaise sauce

With a heavy, meaty dish like cote de boeuf and a sublime bearnaise butter, it can be good to balance it with a simple salad and some fries like we’ve opted for in this recipe. A few other examples of side dishes for cote de boeuf include: 

  • Tender stem broccoli 
  • Asparagus 
  • Shredded cabbage 
  • Jacket potato

Frequently Asked Questions

Cote de boeuf is the fore rib of beef with the main backbone taken out and the ribs French-trimmed for some additional finesse. It has all the marbling and flavour of the ribeye, with the rib cap of fat, which renders down as the meat cooks for a juicy finish.  

The name cote de boeuf comes from French and can be translated to mean “side of beef”.

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