Côte de Boeuf with Béarnaise Sauce


Côte de Boeuf is a classic French dish featuring a prime rib steak cooked to perfection and served with a rich and flavorful Béarnaise sauce. In this step-by-step recipe guide, we will delve into Marco Pierre White's technique to help you master this delicious and impressive dish. So let's get started!


– 1 Côte de Boeuf (prime rib steak), approximately 1.5 kg (3.3 lbs) – Salt and freshly ground black pepper – Olive oil

For the Béarnaise sauce:

– 4 egg yolk – 200g (7 oz) unsalted butter, melted and slightly cooled – 1 tablespoon tarragon vinegar – 1 tablespoon white wine vinegar – 2 shallots, finely chopped – A handful of fresh tarragon leaves, chopped – Salt and freshly ground black pepper to taste

Step 1: Preparing the Côte de Boeuf

1. Preheat your oven to 200°C (400°F). 2. Take the Côte de Boeuf out of the refrigerator and let it come to room temperature for about 30 minutes. 3. Season the steak generously with salt and freshly ground black pepper on both sides. 4. Heat a large ovenproof frying pan or skillet over high heat and add a drizzle of olive oil. 5. Once the pan is hot, carefully place the Côte de Boeuf in the pan and sear it for about 2-3 minutes on each side until nicely browned.

Step 2: Roasting the Côte de Boeuf

1.Transfer   the seared steak to the preheated oven and roast for approximately 15-20 minutes for medium-rare doneness. Adjust the cooking time according to your desired level of doneness. 2. Use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for around 55-57°C (130-135°F). 3. Once the desired doneness is reached, remove the steak from the oven and let it rest on a cutting board for at least 10 minutes to allow the juices to redistribute.

Step 3: Preparing the Béarnaise Sauce

1. While the Côte de Boeuf is resting, start preparing the Béarnaise sauce. 2. In a heatproof bowl, whisk together the egg yolks, tarragon vinegar, and white wine vinegar. 3. Place the bowl over a saucepan with simmering water, making sure the bottom of the bowl does not touch the water. 4. Continue whisking the egg yolk mixture vigorously until it thickens and forms a ribbon-like consistency. 5. Slowly drizzle in the melted butter while whisking constantly until the sauce emulsifies. 6. Add the finely chopped shallots and fresh tarragon leaves to the sauce. Season with salt and freshly ground black pepper according to taste. Set aside.

Step 4: Serving the Dish

1. After   the steak has rested, carefully slice it against the grain into thick, juicy portions. 2. Serve the Côte de Boeuf slices on a warm plate, drizzling each piece with the prepared Béarnaise Sauce. 3. Garnish with additional chopped tarragon, if desired. 4. Accompany the dish with your favorite sides, such as roasted potatoes, grilled asparagus, or a fresh green salad

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