Jul 14 2026
Restaurants›The Common Good›Seared Cab Coulotte Steak Recipe

Seared Cab Coulotte Steak Recipe

Inspired by The Common Good
Time1h 30m
Serves4

Onion & Chard Tart | Brûléed Raclette

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Ingredients

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For the Seared CAB Coulotte Steak

For the Onion & Chard Tart

For the Brûléed Raclette

Method

For the Seared CAB Coulotte Steak

  1. 1

    Prepare the Steak

    Remove the CAB Coulotte Steak from the refrigerator and let it rest at room temperature for about 30 minutes before cooking.

  2. 2

    Season the Steak

    Pat the steak dry with paper towels. Season both sides generously with kosher salt and black pepper.

  3. 3

    Sear the Steak

    In a large skillet, heat the olive oil over high heat until shimmering. Add the steak to the skillet and sear for 4-5 minutes on each side for medium-rare, or until the desired doneness is reached.

  4. 4

    Add Flavor

    During the last 2 minutes of cooking, add butter, smashed garlic cloves, and rosemary to the skillet. Baste the steak with the melted butter.

  5. 5

    Rest the Steak

    Remove the steak from the skillet and let it rest on a cutting board for at least 5 minutes before slicing.

For the Onion & Chard Tart

  1. 6

    Preheat the Oven

    Preheat your oven to 375°F (190°C).

  2. 7

    Prepare Puff Pastry

    Roll out the puff pastry on a lightly floured surface and fit it into a tart pan. Prick the bottom with a fork to prevent bubbling.

  3. 8

    Cook Onions and Chard

    In a skillet, heat olive oil over medium heat. Add sliced onions and cook until soft and caramelized, about 10-15 minutes. Add chopped Swiss chard and cook until wilted.

  4. 9

    Make Filling

    In a bowl, whisk together eggs, heavy cream, grated cheese, salt, and pepper. Stir in the onion and chard mixture.

  5. 10

    Bake the Tart

    Pour the filling into the prepared puff pastry shell. Bake for 25-30 minutes or until the filling is set and the pastry is golden brown.

For the Brûléed Raclette

  1. 11

    Prepare the Raclette

    Slice the raclette cheese into thick slices.

  2. 12

    Brûlée the Cheese

    Place the cheese slices under a broiler or use a torch until the top is bubbly and golden brown. Season with fresh thyme, black pepper, and sea salt.

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