Braised Cote De Boeuf Recipe
crispy polenta, sauce au poivre, pickled sweet peppers
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Add Aromatics
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).
- 3
Make the Sauce au Poivre
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.
- 4
Prepare the Polenta
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.
- 5
Serve
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.
