Côte de boeuf

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March 30, 2016 by Smock Alley


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A truly indulgent meal a deux- this is simple and delish.

1 côte de boeuf- it will probably be about 1kg with the bone in

1 tablespoon horseradish paste

Sea salt and cracked black pepper

Glug of Olive oil

Preheat your oven to it’s highest temperature.

Season the mammoth steak liberally, mix the olive oil and horseradish together and smear all over the beefy beauty.

Put the steak in the oven on the high heat for 15 minutes. Reduce heat to 200 degrees celsius and roast for another 15-20 minutes for rare, 25 for medium rare.

Excellent with chips, sauté potatoes or a little blue cheese gratin.

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