No.1 seared côte de boeuf with herb butter

Name: No.1 seared côte de boeuf with herb butter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 150 g butter, softened; 25 g fresh flat leaf parsley, finely chopped; 20 g fresh tarragon leaves, finely chopped; 1 tsp Dijon mustard; 1 tbsp Cooks' Ingredients Green Peppercorns; 1 garlic clove, crushed; 1 Waitrose 1 Hereford Beef 30 Day Dry Aged Côte de Boeuf, about 670g

No.1 steaks deliver the best quality, enabling you to recreate that fine dining experience at home.

4.5 out of 5 stars(2) Rate this recipe

Gluten free

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins
Pluschilling and resting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

150g butter, softened
25g fresh flat leaf parsley, finely chopped
20g fresh tarragon leaves, finely chopped
1 tsp Dijon mustard
1 tbsp Cooks' Ingredients Green Peppercorns
1 garlic clove, crushed
1 Waitrose 1 Hereford Beef 30 Day Dry Aged Côte de Boeuf, about 670g

Put the butter in a bowl with the herbs, mustard, peppercorns and garlic, then mash with a fork until incorporated. Scrape onto baking parchment, roll into a cylinder and place in the fridge overnight.
Preheat the oven to 200°C, gas mark 6 and heat a griddle pan until hot. Sear the beef for 2 minutes on both sides, until browned all over, then transfer to a tray. Top the beef with 2 discs of the butter mixture, then cook in the oven for 16 minutes for rare, 20 minutes for medium. Place 2 more discs of butter on top of the beef for the last 5 minutes of cooking.
Remove from the oven, top with extra butter (optional), season and leave to rest for at least 10 minutes. Slice thickly and serve with No.1 Triple Cooked Chips, if liked.

Cook’s tip

Steak cooking times

Well done
6 minutes on each side. Charred on the outside and grey-brown throughout with no sign of pink meat. The easiest way to ensure it’s cooked exactly the way you like it is to use a temperature probe – well done should be 62°C.

Medium
4-5 minutes on each side. Firm and nicely charred on the outside with a pink, soft, juicy centre. Use a temperature probe – medium should be 58°C.

Medium rare
3½-4 minutes on each side. A steak that’s red, with a warm centre and lots of juices. Use a temperature probe – medium rare should be 52°C.

Rare
3-3½ minutes on each side. Cooked for a very short time, cooked on the outside, but red and almost raw in the centre.

Typical values per serving when made using specific products in recipe