Côte de Boeuf
Ingredients
The steak
-
1
piece
bone-in rib-eye steak (about 1¾ lb.)
-
Kosher salt
The pepper mixture
-
2
Tbsp.
coarsely ground green pepper
-
1
Tbsp.
coarsely ground pink pepper
-
1½
tsp.
coarsely ground white pepper
The sauce
-
1
Tbsp.
beef bouillon paste (preferably Better Than Bouillon)
-
2
Tbsp.
vegetable oil
-
2
cloves
garlic
-
2
sprigs
thyme
-
½
cup
unsalted butter (1 stick plus 3 Tbsp. divided)
-
2
medium
shallots, finely chopped
-
1
tsp.
English mustard powder
-
⅓
cup
Calvados or other apple brandy
-
⅓
cup
heavy cream
-
1
tsp.
sweet red pepper jelly
Instructions
- Preheat the oven to 200°F and prepare a pepper mixture.
- Dry the steak, season with salt, and coat with the pepper mixture.
- Cook the steak in the oven until it reaches an internal temperature of 110°F.
- Prepare the bouillon mixture.
- Sear the steak in a hot skillet with oil, adding garlic, thyme, and butter while basting.
- Make the sauce by sautéing shallots, adding mustard, then deglazing with brandy and reducing.
- Stir in cream, pepper jelly, and remaining butter to finish the sauce.
- Slice the steak and serve with the sauce.
Nutrition Facts (estimated)
Servings
2–4
Calories
700
Total fat
50g
Total carbohydrates
10g
Total protein
50g
Sodium
500mg
Cholesterol
150mg
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