20 Oz Côte De Boeuf Recipe
choice of béarnaise, port wine truffle jus
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Ingredients
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Beef
Béarnaise Sauce
Port Wine Truffle Jus
Method
Cooking the Côte de Boeuf
- 1
Prepare the Steak
Remove the Côte de Boeuf from the refrigerator and let it come to room temperature for about 30 minutes. Season generously with salt and black pepper.
- 2
- 3
Cook to Desired Doneness
Transfer the pan to a preheated oven at 400°F (200°C) and roast for another 10-15 minutes, or until the internal temperature reaches your desired doneness (130°F for medium-rare).
- 4
Rest the Steak
Remove the steak from the oven and let it rest for 10 minutes before slicing.
Making Béarnaise Sauce
- 5
Prepare the Reduction
In a small saucepan, combine shallots, white wine vinegar, and white wine. Simmer until reduced by half. Strain and set aside.
- 6
Whisk the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and the reduction over a pot of simmering water (double boiler) until thickened.
- 7
Incorporate Butter
Slowly whisk in the melted butter until the sauce is thick and creamy. Stir in chopped tarragon, salt, and pepper.
Making Port Wine Truffle Jus
- 8
Reduce the Port
In a saucepan, bring port wine to a boil and reduce by half.
- 9
Combine with Beef Stock
Add beef stock and simmer until slightly thickened. Stir in truffle oil and butter, then season with salt and pepper to taste.
