Côte De Boeuf Pour Deux Recipe
Recipe information
Make Côte De Boeuf Pour Deux in just 1h 30m. 48 oz tomahawk ribeye, herb roasted bone marrow, Bordelaise
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Ingredients
Meat
Herb Roasted Bone Marrow
Bordelaise Sauce
Preparation
1. Prepare the Bone Marrow
Preheat your oven to 450°F (230°C). In a bowl, mix the minced garlic, rosemary, thyme, olive oil, salt, and pepper. Rub this mixture inside the bone marrow and place the bones upright in a roasting pan. Roast for 15-20 minutes until the marrow is soft and slightly browned.
2. Make Bordelaise Sauce
In a saucepan, combine the minced shallots and red wine. Simmer over medium heat until reduced by half. Add beef stock and thyme, continuing to simmer until the sauce thickens. Stir in the butter and season with salt and pepper to taste.
3. Prepare the Ribeye
Take the tomahawk ribeye out of the refrigerator and let it come to room temperature for about 30 minutes. Preheat your grill or oven to high heat. Season the ribeye generously with salt and pepper.
Cooking
Serving
6. Plate and Serve
Slice the ribeye and serve it with the roasted bone marrow on the side. Drizzle the Bordelaise sauce over the meat and enjoy!
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