Côte de Boeuf with Béarnaise Sauce

Looking for a recipe to make this summer more special? Try Cote De Boeuf Recipe with Bernaise Sauce. This will surely make your summer a special one.

Côte de boeuf with béarnaise sauce

For this method of making chips the potatoes are fried twice. The initial frying, at a low temperature, is to cook but not colour the chips; this can be done in advance. The second frying, at a higher temperature, heats the chips, crisps them and turns them a golden colour.

The beef can be browned well in advance of roasting it in the oven and allowed to cool.

Serves 1–2

1 côte de boeuf/single rib eye, thick cut on the bone, 500–600g
1 tbsp olive oil
Salt and freshly ground black pepper

Béarnaise sauce

Makes 250–300ml
For the reduction
50ml white wine vinegar
50ml water
6 black peppercorns
1 bay leaf
1 small, chopped shallot
A few tarragon and chervil sprigs

For the sauce
150g unsalted butter, at cool
room temperature
3 egg yolks
Few drops of lemon juice, to taste
Salt and ground white pepper
½–1 tsp chopped tarragon
½–1 tsp chopped chervil

Twice-cooked chips

2 floury potatoes
Oil for deep-frying

1 For the twice-cooked chips, wash the potatoes, peel and cut into batons, 5cm long and 1cm thick. Immerse in a bowl of cold water until ready to cook. This removes excess starch and prevents the chips sticking together when frying.

2 One-third fill a large, deep, heavy saucepan with oil, and heat to 195°C, or until a small piece of bread dropped into the oil sizzles gently and browns in 30 seconds.

3 Drain and dry the potatoes thoroughly. You will need to fry them in batches or they may stick together. Lower a handful into the hot oil in a basket and fry for 7–8 minutes until the potato is soft, but has not taken on any colour. Remove the chips and drain them well on kitchen paper. Repeat with the remaining potato. Leave to cool.

4 Remove the beef from the fridge at least 30 minutes before you intend to cook it. If the beef is not tied, tie it with string to keep it compact (as shown). Heat the oven to 150°C/gas mark 2.

5 For the reduction, put the wine vinegar, water, peppercorns, bay leaf, shallot, chervil and tarragon sprigs in a small saucepan and bring to a simmer. Reduce the liquid by at least two-thirds, then strain to remove the peppercorns, bay shallot and herb sprigs.

6 To make the sauce, cut the butter into 1cm cubes. Put the egg yolks, a cube of butter and a small pinch of salt in a small bowl. Using a wooden spoon, cream the butter into the egg yolks, add ½–1 tsp of the reduction and stir to combine.

7 Half-fill a roasting tin with water and set over a medium heat, to create a warm bain marie. Heat until the water is hand-hot (it should be comfortable to dip your fingers into). A bubble might occasionally rise to the surface, but if you have the water too hot, the sauce will curdle. Turn off the heat.

8 Stand the bowl containing the egg yolk, butter and reduction mixture in the bain marie, off the heat, and stir until the egg yolks visibly start to thicken.

9 Beat the remaining butter in, a cube at a time, making sure that the sauce has re-thickened before adding the next cube of butter. As more butter is added, the heat can be turned on to low (but take care that the water does not boil) and the butter can be added more quickly. If the sauce becomes very thick and appears greasy, add a little more reduction or cool water.

10 Once all the butter has been added, remove the bowl of sauce from the roasting tin, taste it and adjust the seasoning. To achieve a balanced flavour, you may need to add more reduction, lemon juice, salt and ground white pepper. Add the chopped chervil and tarragon. The sauce can be kept for about 30 minutes before serving, by standing the bowl in a warm bain marie, off the heat.

11 For the steak, heat a frying pan over a medium to high heat until very hot. Season the beef with salt and pepper. Add the olive oil to the pan, then the beef, and brown well on all sides; this can take up to 5–8 minutes. Remove the beef from the frying pan and transfer it to a roasting tin or, if your frying pan is ovenproof, leave it in the pan.

12 Roast in the oven for 12 – 15 minutes for rare, or up to 20 minutes for medium-rare, depending on your preference. (Cooking the beef at this low temperature helps to prevent shrinkage and moisture loss.)

13 Once cooked, remove the beef from the oven and set aside to rest in a warm place for about 10 minutes.

14 Heat the oil again to 195°C, or until a small piece of bread sizzles and browns in 20 seconds. Fry the chips again, in batches, until they are crisp, golden and piping hot. Drain on kitchen paper and sprinkle lightly with salt.