Côte De Boeuf Recipe

Bring to room temperature & preheat

Remove the côte de boeuf from the refrigerator at least 1 hour before cooking so it comes to room temperature. Preheat the oven to 190°C (375°F).

Season

Pat the roast dry with paper towels. Generously season all sides with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.

Sear

Heat a large heavy oven-safe skillet or roasting pan over high heat until smoking. Add neutral oil. Sear the roast fat-side down and then on all sides until a deep brown crust forms, about 3–4 minutes per side. Add the butter to the pan at the last minute and baste the crust for 30–45 seconds.

Roast

Transfer the skillet to the preheated oven. Roast until internal temperature reaches 52–55°C (125–130°F) for medium-rare (carryover will raise temperature), about 25–35 minutes for a 1.5 kg côte. Use a probe thermometer inserted into the thickest part, avoiding the bone.

Rest

Remove the roast to a cutting board, tent loosely with foil and rest for 15–20 minutes. This allows juices to redistribute. While resting, prepare sauce, horseradish crème and fried onions.

Slice & finish

Carve the côte de boeuf into thick slices (1–1.5 cm) against the grain and arrange on a warmed platter. Sprinkle coarse sea salt and chopped parsley over the slices before serving.

Roast bones / reduce aromatics

If using beef bones or trimmings: spread them on a sheet pan and roast at 220°C (425°F) for 20–25 minutes until deeply browned. Remove and transfer any fond in the roasting pan to a saucepan using a splash of the red wine to deglaze. If using only stock, skip to next step and sweat shallots.

Sweat shallots

In a medium saucepan over medium heat, add 1 tsp olive oil. Add finely chopped shallots and the smashed garlic clove and cook gently until translucent and soft, about 4–5 minutes—do not brown.

Deglaze with wine

Add the red wine to the shallots (and any deglazing liquid from the roasted bones). Bring to a boil and reduce by about two-thirds until syrupy and slightly thickened, about 8–12 minutes.

Add stock and herbs & simmer

Add the roasted bones (if used) and beef stock to the reduced wine. Add thyme, rosemary and bay leaf. Simmer gently for 20–30 minutes to meld flavors and reduce slightly.

Strain & skim

Strain the sauce through a fine-mesh sieve into a clean saucepan, pressing solids to extract flavor. Discard solids and skim off any fat. Return liquid to medium heat and reduce to about 350–400 ml (or to desired intensity).

Mount with butter & season

Off heat, whisk in the cold diced butter piece by piece to give the sauce a glossy finish (monter au beurre). Season with salt and pepper to taste. Keep warm until serving.

In a small bowl combine the prepared horseradish and crème fraîche (or sour cream). Add lemon juice, salt and black pepper. Taste and adjust: add more horseradish for heat or more crème for creaminess. Chill until ready to serve. Make about 30 minutes ahead to let flavors meld.

Prepare onions

Peel the onion and slice very thinly into rings or long strips (use a mandoline or a sharp knife). Separate into individual strands and pat dry with paper towels to remove excess moisture.

Toss in dry mix

In a large bowl, whisk together flour, cornstarch, salt and ground white pepper. Toss the onion strips in the dry mixture until they are lightly and evenly coated.

Heat oil & fry

Heat vegetable oil in a deep saucepan or heavy pot to 175°C (350°F). Fry the coated onion strips in small batches so oil temperature remains steady. Fry 1–2 minutes per batch until golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray and immediately salt lightly if desired.

Keep warm & serve

Keep fried onions in a single layer on a warm sheet in a low oven (90–100°C / 200–210°F) to stay crisp until plating.