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- Cote De Boeuf A La Grandmere
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Cote De Boeuf A La Grandmere
Grandma’s Roast Short Ribeye Steak, Pan-Roasted Vegetables
Cote de Boeuf is a cut of meat which needs to be seared golden then slowly pan-roasted over a uniform medium heat to avoid charring and maximise the match with the Ara Resolute Pinot Noir. Serve on the bone.
1 Cote de Boeuf (Short Rib Steak or OP Rib) of approx 500g
Olive oil, Salt & Pepper
De-sinew and tie string around the Côte de Bœuf to the shape of the cutlet – or have your butcher do this for you.
1 large potato, 1 parsnip, 1 carrot
4 baby onions, 1 small aubergine
All washed, peeled and prepared for roasting
12 blanched olives, 80g butter
Dash olive oil, Rosemary, Thyme
1 zucchini (sliced) ,Cup of spinach leaves
50g button mushrooms (sliced)
1 clove of garlic (peeled & chopped)
150mls of beef stock, 50g of butter
Pinch of dried tarragon, 2 tomatoes, concassé
4 tablespoons of Ara Pinot Noir
1. Preheat your oven to 200C.
2. Prepare the vegetables: Melt butter and pan fry root vegetables with baby onions and olive oil until golden. Add aubergine, olives, rosemary and thyme. Transfer to a roasting pan and place in oven.
3. Heat pan until hot. Season the Côte de Bœuf and seal for 3 minutes each side, or until golden, avoid charring. Place in oven, and roast for a further 6 minutes until the beef is medium rare. Remove the beef to rest in a warm place for 8 minutes before serving.
4. While the beef is resting, and the vegetables continuing to roast, prepare the sauce.
5. Sauce: Deglaze the pan used for the Côte de Bœuf with the Ara Pinot Noir, scraping any sediment from the pan surface. Add the beef stock and heat over a high temperature until reduced by half. Strain into a separate dish. Heat butter with dash of olive oil in a pan, and sauté mushrooms, garlic and zucchini. Add the strained sauce, then add tomato, basil and spinach and season to taste.
6. Serve the Côte de Bœuf on a warmed plate, surrounded by the vegetables, with the sauce drizzled over top.