Côte de boeuf

AT A GLANCE

  • Serves 4 people

It's hard to beat a nice piece of grilling beef with béarnaise and pommes frites. If your béarnaise splits, you can save it by whisking another egg yolk in a clean bowl with a little vinegar until pale and frothy, then whisking in the split sauce little by little.

  • 1.2 kg floury potatoes (such as King Edward or sebago), peeled
  • For deep-frying: vegetable oil
  • 4 rib-eye steaks on the bone (about 300gm each)
  • For brushing: olive oil
  • 80 gm butter, diced
  • To serve: watercress or green leaves
  •  
  • Béarnaise
  • 75 ml white wine vinegar
  • 75 ml dry white wine
  • 2 golden shallots, thinly sliced
  • 10 black peppercorns
  • 3 egg yolks
  • 200 ml clarified butter
  • 1 tbsp finely chopped tarragon
01   Cut potatoes into thin chips and soak in a bowl of cold water for 1 hour to remove excess starch (this makes for crisper chips).
02   Heat oil in a deep-fryer or large deep saucepan to 150C. Drain potato chips, pat dry with a clean tea towel, then deep-fry in batches until softened but not coloured (7-8 minutes). Drain on a tray lined with paper towels.
03   For béarnaise, simmer vinegar, wine, shallots and peppercorns in a saucepan over medium heat until reduced by half (1-2 minutes). Strain (discard solids) into a heatproof bowl placed over a saucepan of simmering water, then add egg yolks and whisk continuously until pale, frothy and thick enough to hold a ribbon when drizzled from the whisk (3-4 minutes). Remove from heat and gradually add butter a drop at a time at first and then pour in a thin steady stream, whisking continuously to emulsify. Season to taste, stir in tarragon and keep warm.
04   Heat a char-grill pan or barbecue to high heat. Brush steaks with a little olive oil and season to taste with salt. Grill steaks, turning occasionally, until cooked to your liking (12-15 minutes for medium), then set aside to rest for 10 minutes.
05   Meanwhile, reheat oil in deep-fryer to 180C, add chips in batches and deep-fry, turning occasionally, until golden brown (1-2 minutes). Drain on paper towels, season to taste with sea salt and serve with steaks, béarnaise and watercress.

Topics:

EGGS, BEEF, WHITE WINE, TARRAGON, POTATOES, FRENCH, SPRING, DRINK SUGGESTION, SHALLOTS, MAIN, STEAK

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

THE RICHEST SYRAH YOUR MONEY CAN BUY. , suggested by MAX ALLEN

FEATURED IN

Oct 2015

Oct 2015

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