Côte de boeuf
Leave a commentMarch 30, 2016 by Smock Alley
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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