Côte de Bœuf with L'Entrecôte-Style Green Sauce by @lesgourmandisesdeloubna

1h10

4 servings

🥩

1.2 kg

Beef ribeye

🧂

Fleur de sel

⚫

Black pepper

🧈

1 + 100 g

Butter

🧄

2 cloves

Garlic

🌿

2 sprigs

Thyme

🥩

1

Beef fat

🧅

1

Shallot

🌿

2 tbsp

Parsley

🌿

Tarragon

🌿

2 leaves

Basil

🐟

4

Anchovy fillets

🫒

1 tsp

Capers

🥚

1

Egg yolk

🍋

0.5

Lemon juice

🌼

1 tsp

Mustard

🥫

1 tbsp

Worcestershire sauce

🧂

Salt

🫙

1 pinch

Nutmeg

🥔

500 g

Baby potatoes

🫒

3 tbsp

Olive oil

🥖

3 tbsp

Breadcrumbs

🧀

2 tbsp

Parmesan

🌶️

Smoked paprika

🧄

Garlic powder

🧅

Onion powder

  1. Trim
    • Beef fat

    Trim a small piece of fat from the beef rib and use it to grease a very hot pan.

  2. Sear
    • Beef ribeye (côte de bœuf)

    Sear the beef rib for 4 minutes on one side without moving it, then 4 minutes on the other side.

  3. Season
    • Beef ribeye (côte de bœuf)
    • Fleur de sel

    Season with fleur de sel and a turn of black pepper, searing all sides of the meat.

  4. Add
    • Butter
    • Garlic
    • Thyme

    Add a knob of butter, garlic and thyme to the pan and baste the meat well.

  5. Cook
    • Beef ribeye (côte de bœuf)

    Finish cooking the beef rib in the oven at 180°C: 8 minutes for rare or 12 minutes for medium.

  6. Melt
    • Butter
    • Shallot
    • Parsley

    Melt butter in a pan and sauté the minced shallot with parsley, tarragon, basil, anchovy fillets and capers.

  7. Blend

    Blend the mixture well with an immersion blender.

  8. Mix
    • Egg yolk
    • Lemon juice
    • Worcestershire sauce

    Mix in the egg yolk, lemon juice, Worcestershire sauce, mustard, black pepper and a pinch of nutmeg, then whisk well to finish the sauce.

  9. Cut
    • Baby potatoes
    • Olive oil
    • Breadcrumbs

    Cut the baby potatoes in half and coat them with olive oil, breadcrumbs, parmesan, salt, pepper, smoked paprika, garlic powder and onion powder.

  10. Roast
    • Baby potatoes

    Roast the potatoes in the oven for 50 minutes at 190°C, until golden and crispy.

  11. Plate
    • Beef ribeye (côte de bœuf)
    • Baby potatoes

    Plate the meat and potatoes together on a wooden board.

Côte de Bœuf with L'Entrecôte-Style Green Sauce by @lesgourmandisesdeloubna

1h10

4 servings

🥩

1.2 kg

Beef ribeye

🧂

Fleur de sel

⚫

Black pepper

🧈

1 + 100 g

Butter

🧄

2 cloves

Garlic

🌿

2 sprigs

Thyme

🥩

1

Beef fat

🧅

1

Shallot

🌿

2 tbsp

Parsley

🌿

Tarragon

🌿

2 leaves

Basil

🐟

4

Anchovy fillets

🫒

1 tsp

Capers

🥚

1

Egg yolk

🍋

0.5

Lemon juice

🌼

1 tsp

Mustard

🥫

1 tbsp

Worcestershire sauce

🧂

Salt

🫙

1 pinch

Nutmeg

🥔

500 g

Baby potatoes

🫒

3 tbsp

Olive oil

🥖

3 tbsp

Breadcrumbs

🧀

2 tbsp

Parmesan

🌶️

Smoked paprika

🧄

Garlic powder

🧅

Onion powder

Preparation Steps

  1. Step 1/11

    Trim a small piece of fat from the beef rib and use it to grease a very hot pan.

    🥩Beef fat
    🔪Knife

  2. Step 2/11

    Sear the beef rib for 4 minutes on one side without moving it, then 4 minutes on the other side.

    🥩Beef ribeye (côte de bœuf)
    🍳Pan

  3. Step 3/11

    Season with fleur de sel and a turn of black pepper, searing all sides of the meat.

    🥩Beef ribeye (côte de bœuf)
    🧂Fleur de sel
    ⚫Black pepper
    🍳Pan

  4. Step 4/11

    Add a knob of butter, garlic and thyme to the pan and baste the meat well.

    🧈Butter
    🧄Garlic
    🌿Thyme
    🥩Beef ribeye (côte de bœuf)
    🍳Pan
    🥄Spoon

  5. Step 5/11

    Finish cooking the beef rib in the oven at 180°C: 8 minutes for rare or 12 minutes for medium.

    🥩Beef ribeye (côte de bœuf)

  6. Step 6/11

    Melt butter in a pan and sauté the minced shallot with parsley, tarragon, basil, anchovy fillets and capers.

    🧈Butter
    🧅Shallot
    🌿Parsley
    🌿Tarragon
    🌿Basil
    🐟Anchovy fillets
    🫒Capers
    🍳Pan

  7. Step 7/11

    Blend the mixture well with an immersion blender.

  8. Step 8/11

    Mix in the egg yolk, lemon juice, Worcestershire sauce, mustard, black pepper and a pinch of nutmeg, then whisk well to finish the sauce.

    🥚Egg yolk
    🍋Lemon juice
    🥫Worcestershire sauce
    🌼Mustard
    ⚫Black pepper
    🫙Nutmeg
    🥄Whisk

  9. Step 9/11

    Cut the baby potatoes in half and coat them with olive oil, breadcrumbs, parmesan, salt, pepper, smoked paprika, garlic powder and onion powder.

    🥔Baby potatoes
    🫒Olive oil
    🥖Breadcrumbs
    🧀Parmesan
    🧂Salt
    ⚫Black pepper
    🌶️Smoked paprika
    🧄Garlic powder
    🧅Onion powder
    🔪Knife
    🥣Mixing bowl

  10. Step 10/11

    Roast the potatoes in the oven for 50 minutes at 190°C, until golden and crispy.

    🥔Baby potatoes

  11. Step 11/11

    Plate the meat and potatoes together on a wooden board.

    🥩Beef ribeye (côte de bœuf)
    🥔Baby potatoes
    Wooden board

Composition

Ingredients

Types

Meat, Spices, Dairy, Vegetables, Herbs, Fish, Eggs, Fruit, Condiments, Oils, Grains

Ingredients

Beef ribeye, Fleur de sel, Black pepper, Butter, Garlic, Thyme, Beef fat, Shallot, Parsley, Tarragon, Basil, Anchovy fillets, Capers, Egg yolk, Lemon juice, Mustard, Worcestershire sauce, Salt, Nutmeg, Baby potatoes, Olive oil, Breadcrumbs, Parmesan, Smoked paprika, Garlic powder, Onion powder

Notes

Beef ribeye (one bone-in rib of beef, côte de bœuf), Fleur de sel (to taste), Black pepper (a turn of the mill, for the sauce, to taste, for the potatoes), Butter (a knob, for the meat, for the green sauce), Garlic (for the meat), Beef fat (small piece trimmed from the rib, used to grease the pan), Shallot (minced), Tarragon (amount not given), Lemon juice (juice of half a lemon), Salt (for the sauce, to taste, for the potatoes), Baby potatoes (halved), Parmesan (grated), Smoked paprika (amount not given), Onion powder (amount not given)

Allergens

Milk, Fish, Eggs, Mustard, Gluten

Dietetics

Dietary regimen

Nut-Free, High-Protein

Calories

780 kcal

Macro nutrients

Protein: 42g, Carbohydrates: 28g, Fat: 55g, Fiber: 3g, Sugars: 2g

Nutritional Information

Minerals

Iron: 4.5mg, Zinc: 7mg, Potassium: 900mg, Sodium: 950mg, Calcium: 90mg

Vitamins

Vitamin B12: 3.5µg, Vitamin A: 220µg, Vitamin C: 12mg, Vitamin B6: 0.6mg

Preparation

Time Information

Preparation

20 minutes

Cooking

50 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

Knife, Pan, Spoon, Whisk, Mixing bowl, Wooden board

Appliances

Oven, Blender

Type

Type

Type Of Dish

Main Course, Sauce, Side Dish

Occasions

Date Night, Weekend Treat, Dinner Party, Homemade Restaurant Dish

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Juicy, Tender, Crunchy, Creamy

Flavors

Savory, Umami, Garlicky, Herby, Buttery, Tangy, Peppery

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

leftovers : 2 days (store in an airtight container,keep meat and sauce separate,reheat meat gently to avoid overcooking), green sauce : 2 days (store in an airtight container in the fridge, contains raw egg yolk)