crispy polenta, sauce au poivre, pickled sweet peppers

Preheat your oven to 180°C (350°F). Season the cote de boeuf generously with salt and black pepper. Heat olive oil in a large ovenproof skillet over high heat and sear the meat on both sides until browned, about 3-4 minutes per side.

Prepare the Cote de Boeuf

Add the garlic cloves and fresh thyme to the skillet, then transfer the skillet to the preheated oven. Roast for about 30-40 minutes, or until the internal temperature reaches your desired doneness (medium-rare is around 55°C/130°F).

Add Aromatics

Remove the cote de boeuf from the skillet and let it rest. Place the skillet back on the stovetop over medium heat. Add brandy and scrape up the browned bits. Add beef stock and heavy cream, and let simmer until thickened. Stir in black pepper to taste.

Make the Sauce au Poivre

In a pot, bring 800 ml of salted water to a boil. Slowly whisk in polenta and cook over low heat, stirring frequently, until thickened (about 15-20 minutes). Stir in butter and parmesan cheese until melted and combined.

Prepare the Polenta

Slice the cote de boeuf and serve it over a bed of crispy polenta. Drizzle with sauce au poivre and garnish with pickled sweet peppers.

Serve

Cote de Boeuf (Rib Steak)

Salt

Black Pepper

Olive Oil

Garlic Cloves

Fresh Thyme

Beef Stock

Polenta

Parmesan Cheese

Butter

Pickled Sweet Peppers

Heavy Cream

Brandy

Braised Cote De Boeuf

Make Braised Cote De Boeuf Recipe in just 1h 30m. crispy polenta, sauce au poivre, pickled sweet peppers

Braised Cote De Boeuf Recipe

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