Some say the Six Nations Championship is without a doubt the world’s greatest rugby tournament. Every year the fans of these six nations – England, France, Ireland, Italy, Scotland and Wales – partake in the thrill and excitement of this pageant of world class rugby.
To get in the spirit of the tournament we’ve created a dish for each match based on England’s opponent so you’ve got a new recipe to devour each weekend. On Saturday the England Rugby Squad take on France at Twickenham Stadium in the first match of their Six Nations fixture. To start our collection of recipes off we’ve selected this indulgent Côte de boeuf. Côte de boeuf is a simple dish which is full of flavour and bound to impress your guests. We’ve used a 30 day dry aged Hereford Côte de boeuf which is available at Waitrose or Ocado though you should be able to find this bone in beef cut at a butcher too.
Our Copper Tri-ply Sauté Pan is the perfect pan for this recipe. The copper exterior heats up so quickly and the aluminium interior holds the heat efficiently without hot spots making this pan ideal for searing the beef. When it’s time to place the beef into the oven there is no need to transfer it to an oven tray just place the lid on the pan and pop it in the oven. Be careful when removing the pan as it will be extremely hot, so always use oven gloves. The stainless steel interior of the pan is a great non-reactive and hygienic surface but oil and beef fat may stick the pan after cooking, however do not fret! Fill the pan with hot soapy water and leave for 15 minutes before cleaning. Also, if you want to restore the shiny exterior of your Copper Tri-ply pan try one of our polishing methods here or enjoy the ever changing shades of the penny brown copper colour.
Written by Robert
Prep time: 4 minutes
Cooking time: 14 minutes