Côte De Boeuf Recipe

Season the Steak

Generously season the Côte de Boeuf with kosher salt and black pepper on all sides. Let it rest at room temperature for about 30-60 minutes before cooking.

Preheat the Grill or Oven

Preheat your grill to high heat or your oven to 450°F (230°C). If using a cast iron skillet, preheat it on medium-high heat.

Cook the Steak

Place the steak on the grill or skillet. Cook for about 5-7 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer for precision (130°F for medium-rare).

Rest the Steak

Remove the steak from the heat and let it rest for at least 10-15 minutes before slicing.

Prepare the Reduction

In a small saucepan, combine the shallots, white wine vinegar, and dry white wine. Bring to a boil and reduce to a simmer until reduced to about 1/4 cup. Strain and set aside.

Create the Sauce Base

In a heatproof bowl, whisk together the egg yolks and the reduction. Place the bowl over a pot of simmering water (double boiler). Whisk continuously until the mixture thickens and doubles in volume.

Incorporate the Butter

Slowly drizzle in the melted unsalted butter while whisking until the sauce is thick and creamy. Stir in the chopped tarragon, chervil, salt, and white pepper. Keep warm until serving.

Mix the Ingredients

In a bowl, combine the softened unsalted butter, minced garlic, chopped parsley, and lemon zest. Mix until well combined.

Shape and Chill

Transfer the butter mixture onto a piece of parchment paper, roll it into a log, and refrigerate until firm.

Prepare the Salad

In a large bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber.

Dress the Salad

Drizzle olive oil and balsamic vinegar over the salad. Season with salt and black pepper to taste. Toss gently to combine.