Côte de boeuf with herb butter

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

Serves: 2

Prep time: 4 minutes

Cooking time: 14 minutes

Ingredients

• 1 x Hereford Côte de boeuf, approximately 650g
• Maldon Sea Salt
• Drizzle of olive oil
• 25g fresh flat leaf parsley, chopped
• 1 garlic cloves, finely chopped
• 80g butter
• 1 teaspoon Dijon mustard

Equipment

• 24cm Copper Tri-ply Sauté Pan and lid
• 9cm Copper Tri-ply Mini Pan or small saucepan/frying pan
• Knife
• Chopping board
• Copper or Silver Mini Ladle for serving

Cooking Method

1. Preheat oven to 220°C/428°F.
2. Sprinkle salt on both sides of the beef.
3. Heat Sauté Pan with a drizzle of olive oil until it moves around the pan swiftly and starts separating. This means it’s hot enough for you to add the beef.
4. Add the beef to the pan and let it sear for 2 minutes. Then flip it and sear for a further 2 minutes on the other side.
5. Place the lid on the Sauté Pan and put the pan into the oven for 10 minutes for a rare finish or 12 minutes for medium rare flipping the beef half way through the cooking time.
6. Meanwhile, melt the butter in a Mini Pan and once melted add the finely chopped garlic, then a minute later the chopped parsley and mustard. Stir to combine then cook for 3 minutes further before removing from heat.
7. Remove the beef from the oven when desired finish is reached.
8. Slice the Côte de boeuf then enjoy it with a Copper or Silver Mini ladle full of garlic butter and with sweet potato or regular chips.