Côte de Boeuf with Rosemary & Sea Salt Roasted Baby Potatoes and Peppercorn ‘Café au Lait’ Sauce
Côte de boeuf is the go-to choice for chefs. The bone delivers epic
flavour, and using just the right amount of fat will keep the meat juicy.
Gareth Mullins
Gareth Mullins
Recipe - SuperValu Online
Côte de Boeuf with Rosemary & Sea Salt Roasted Baby Potatoes and Peppercorn ‘Café au Lait’ Sauce
Prep Time30 Minutes
Servings2
Cook Time30 Minutes
Ingredients
1 Signature Tastes Côte de Boeuf 550g (Available February 12th)
400g baby potatoes
40ml extra virgin olive oil
3 sprigs rosemary, picked
1 tsp sea salt
2 red onions, peeled and cut in half
Olive oil - Drizzle
Balsamic vinegar - Dash
1 knob butter & 1tbsp for the sauce
2 large shallots, finely chopped
3 tsp peppercorns
3 tbsp brandy
200ml double cream
Directions
By Gareth Mullins
Ingredients
- 1 Signature Tastes Côte de Boeuf 550g
- 400g baby potatoes
- 40ml extra virgin olive oil
- 3 sprigs rosemary, picked
- 1 tsp sea salt
- 2 red onions, peeled and cut in half
- Olive oil (Drizzle)
- Balsamic vinegar (Dash)
- 1 knob butter
- Salt
- Pepper
Peppercorn ‘Café au Lait’ Sauce:
- 1 tbsp butter
- 2 large shallots, finely chopped
- 3 tsp green peppercorns in brine, drained
- 3 tbsp brandy
- 200ml double cream
- Salt
- Black Pepper
Method
- Wash the baby potatoes and place them in a pot of cold water. Bring to a boil. Once boiling, remove from the heat and drain.
- Place the parboiled potatoes on a baking tray, drizzle with olive oil, and roast in a preheated oven at 200°C for 20 mins.
- Add the rosemary and sea salt and return to the oven to roast for 20 mins, or until the potatoes are crispy.
- Remove the steak from the fridge 30 mins before cooking to bring it to room temperature.
- Heat a pan over high heat until smoking hot. Season the steak with oil, salt and pepper before placing it in the pan. Sear the steak for 3-4 mins on each side, or until a golden crust forms.
- Transfer the steak to a preheated oven tray and place in the oven (Rare: 5-6 mins, Medium rare: 7-8 mins, Medium: 9-10 mins, Well done: about 15 mins). Remove the steak from the oven and place on a warm plate. Rest for 10 mins.
- Place the onions in a small pan with olive oil, a dash of balsamic vinegar and the knob of butter. Season with salt and pepper.
- Roast in the oven at 200°C for 15 mins, checking after 5 mins to baste the onions with the vinegar and butter glaze.
- To make the Peppercorn ‘Café au Lait’ Sauce, melt the butter in a large pan over medium heat. Add the shallots and peppercorns, cooking for 5 mins until the shallots are softened but not browned.
- Add the brandy and cook until it has reduced by almost half. Be cautious when cooking with brandy, as it may flambé if the flame catches.
- Pour in the cream, increase the heat, and boil rapidly until the sauce thickens and coats the back of a spoon. Taste and season with salt and cracked black pepper to your preference.
- Serve the steak with the roasted potatoes, glazed onions, and peppercorn sauce.
30 minutes
Prep Time
30 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Not Available
SuperValu Baby Potatoes (1 kg)
€1.49€1.49/kg
SuperValu Extra Virgin Olive Oil (250 ml)
€3.25€13.00/l
SuperValu Fresh Rosemary (15 g)
€1.19€79.33/kg
SuperValu Sea Salt (250 g)
€1.25€5.00/kg
SuperValu Red Onions Net (750 g)
€0.99€1.32/kg
SuperValu Olive Oil (500 ml)
€4.29€8.58/l
SuperValu Balsamic Vinegar of Modena (500 ml)
€1.50€3.00/l
SuperValu Irish Creamery Butter (227 g)
€2.29€10.09/kg
SuperValu Signature Tastes Banana Shallots (350 g)
€1.49€4.26/kg
Schwartz Black Peppercorns (100 g)
€3.75€37.50/kg
Age restricted item
Hennessy Cognac Brandy (20 cl)€15.00€52.45/70cl
SuperValu Double Cream (250 ml)
€1.49€5.96/l
Recipe
By Gareth Mullins
Ingredients
- 1 Signature Tastes Côte de Boeuf 550g
- 400g baby potatoes
- 40ml extra virgin olive oil
- 3 sprigs rosemary, picked
- 1 tsp sea salt
- 2 red onions, peeled and cut in half
- Olive oil (Drizzle)
- Balsamic vinegar (Dash)
- 1 knob butter
- Salt
- Pepper
Peppercorn ‘Café au Lait’ Sauce:
- 1 tbsp butter
- 2 large shallots, finely chopped
- 3 tsp green peppercorns in brine, drained
- 3 tbsp brandy
- 200ml double cream
- Salt
- Black Pepper
Method
- Wash the baby potatoes and place them in a pot of cold water. Bring to a boil. Once boiling, remove from the heat and drain.
- Place the parboiled potatoes on a baking tray, drizzle with olive oil, and roast in a preheated oven at 200°C for 20 mins.
- Add the rosemary and sea salt and return to the oven to roast for 20 mins, or until the potatoes are crispy.
- Remove the steak from the fridge 30 mins before cooking to bring it to room temperature.
- Heat a pan over high heat until smoking hot. Season the steak with oil, salt and pepper before placing it in the pan. Sear the steak for 3-4 mins on each side, or until a golden crust forms.
- Transfer the steak to a preheated oven tray and place in the oven (Rare: 5-6 mins, Medium rare: 7-8 mins, Medium: 9-10 mins, Well done: about 15 mins). Remove the steak from the oven and place on a warm plate. Rest for 10 mins.
- Place the onions in a small pan with olive oil, a dash of balsamic vinegar and the knob of butter. Season with salt and pepper.
- Roast in the oven at 200°C for 15 mins, checking after 5 mins to baste the onions with the vinegar and butter glaze.
- To make the Peppercorn ‘Café au Lait’ Sauce, melt the butter in a large pan over medium heat. Add the shallots and peppercorns, cooking for 5 mins until the shallots are softened but not browned.
- Add the brandy and cook until it has reduced by almost half. Be cautious when cooking with brandy, as it may flambé if the flame catches.
- Pour in the cream, increase the heat, and boil rapidly until the sauce thickens and coats the back of a spoon. Taste and season with salt and cracked black pepper to your preference.
- Serve the steak with the roasted potatoes, glazed onions, and peppercorn sauce.