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    Seared Côte De Boeuf

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    Seared Côte De Boeuf

    • Preparation time: 10 minutes + chilling overnight
    • Cooking time: 35 minutes
    • Total time: 45 minutes + chilling overnight

    Serves: 2 - 4


    150g butter, very soft
    25g pack fresh flat leaf parsley, finely chopped
    20g pack fresh tarragon leaves, finely chopped
    1 tsp Dijon mustard
    1 tbsp pink peppercorns
    1 clove garlic, crushed
    1 x Waitrose 1 Hereford Beef 30 Day Dry Aged Côte De Boeuf, about 850g


    1. Put the butter in a bowl with 
the herbs, mustard, peppercorns
and garlic, mash with a fork until incorporated. Scrape onto baking parchment, roll into a cylinder and place in the fridge overnight.

    2. Preheat the oven to 200°C, gas mark 6 and heat a griddle pan until hot. Sear the beef for 2 minutes on both sides then transfer to a tray. Top the beef with 2 discs of butter then cook in the oven for 16 minutes for rare,
20 minutes for medium. Place 2 more discs of butter on the top of the beef for the last 5 minutes of cooking.

    3. Remove from the oven, top with extra butter (optional), season and leave to rest for at least 10 minutes. Slice thickly and serve with oven-baked fries and fennel salad.

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