Save to your scrapbook
Seared côte de boeuf with herb butter
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 No.1 Hereford Beef 30 Day Dry Aged Côte de Boeuf
1. Put the soft butter in a bowl with the herbs, mustard, peppercorns and garlic and mash with a fork until well incorporated. Scrape onto baking parchment, then roll into a sausage shape, twisting the parchment to secure each end 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 slices of the cold herbed butter, then cook in the oven for 16 minutes for rare, 20 minutes for medium. Place 2 more discs of butter on 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 skinny fries, if desired.
Typical values per serving:
serving for 2/gluten free
This recipe was first published in April 2020.
Average user rating