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No.1 seared côte de boeuf with herb butter
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When it’s time for entertaining, nothing beats this British beef from Waitrose 1
Serves: 2 - 4
150g butter, very soft
25g pack fresh flat leaf parsley, finely chopped
20g pack fresh tarragon leaves, finely chopped
1 tsp Dijon mustard
1 tbsp pink peppercorns
1 clove garlic, crushed
1 x Waitrose 1 Hereford Beef 30 Day Dry Aged Côte de Boeuf, about 850g
1. Put the butter in a bowl with the herbs, mustard, peppercorns and garlic, mash with a fork until incorporated. Scrape onto baking parchment, roll into a cylinder and place in the fridge overnight.
2. 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 then transfer to a tray. Top the beef with 2 discs of butter then cook in the oven for 16 minutes for rare, 20 minutes for medium. Place 2 more discs of butter on the top of the beef for the last 5 minutes of cooking.
3. Remove from the oven, top with extra butter (optional), season and leave to rest for at least 10 minutes. Slice thickly and serve with chips.
Typical values per serving:
This recipe was first published in May 2016.