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No.1 seared côte de boeuf with herb butter
Serves2
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins
Pluschilling overnight
Ingredients
150g butter, very soft
25g fresh flat leaf parsley, finely chopped
20g fresh tarragon leaves, finely chopped
1 tsp Dijon mustard
1 tbsp pink peppercorns
1 garlic clove, crushed
1 Waitrose 1 Hereford Beef 30 Day Dry Aged Côte de Boeuf, about 850g
Method
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.
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.
Remove from the oven, top with extra butter (optional), season and leave to rest for at least 10 minutes. Slice thickly and serve with chips.
