Côte de boeuf steak for two
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Prepare a sophisticated French dinner for two with a cote de boeuf topped with melting butter and fragrant herbs, sautéed blackberries with thyme, and roasted garlic. A cote de boeuf is a bone-in ribeye steak, so feel free to substitute the two cuts. The steak is seared whole in a hot skillet until golden brown, then finished in the oven for a few minutes. Ideally, serve medium rare, but you can cook it a little longer depending on your preference. Slice the steak thinly, slather it with fragrant butter and roasted garlic, and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Ribeye steak
- 1 cote de boeuf or ribeye steak weighing 730 - 800 g.
- 1 head of garlic, top cut off
- 2 tbsp. l. olive oil
- 2 cups blackberries
- 1 bunch of thyme
Herb Butter
- 1/2 cup unsalted French butter (beurre de barrat), at room temperature
- 1 tbsp torn thyme leaves
- 0.5 tbsp torn rosemary leaves, chopped
- Fleur-de-sel
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Cooking the dish according to the recipe:
- To make herb butter, place all ingredients in a bowl and mix until smooth.
- Preheat oven to 175°C.
- To prepare baked garlicBrush the garlic with olive oil and wrap in foil. Place in the oven and bake until soft, about 45 minutes.
- Heat a frying pan over high heat and add the remaining olive oil. Generously sprinkle the steak with coarse salt. Sear on both sides for about 3 minutes, then transfer the pan to the oven and bake for about 10 minutes for medium-rare.
- In the same pan you fried the steak in, quickly sauté the berries, adding thyme and a little ground black pepper at the end.
- Serve the steak with butter, thyme-infused berries and a head of garlic.
A vintage wine pairs well with this dish.
Author of the recipe - Angie Mar is a family restaurant owner and beauty blogger.
Categories:
recipe / Foil / Oven / Dinner / Festive dishes / Valentine's Day / Main courses / Meat / / French cuisine
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