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:

If you prefer a rich, creamy peppercorn sauce, here’s how to make it:

• 1 tbsp butter
• 2 large shallots, finely chopped
• 3 tsp green peppercorns in brine, drained
• 3 tbsp brandy
• 200ml double cream
• Salt
• Black Pepper

Chimichurri Sauce:

For a fresh and herbaceous alternative, try this vibrant Chimichurri sauce:

• 1 Bunch coriander, picked
• 1 Bunch parsley, picked
• 1 Red chili, chopped
• 1 Clove garlic, chopped
• 1 Shallot, peeled and chopped
• 80ml Olive oil
• 20ml red wine vinegar
• 1 tsp salt
• 1 tsp pepper

Method

1. 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.
2. Place the parboiled potatoes on a baking tray, drizzle with olive oil, and roast in a preheated oven at 200°C for 20 mins.
3. Add the rosemary and sea salt and return to the oven to roast for 20 mins, or until the potatoes are crispy.
4. Remove the steak from the fridge 30 mins before cooking to bring it to room temperature.
5. 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.
6. 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.
7. 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.
8. Roast in the oven at 200°C for 15 mins, checking after 5 mins to baste the onions with the vinegar and butter glaze.
9. For 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.
10. 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.
11. 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.
12. For Chimichurri Sauce: In a blender, combine the coriander, parsley, chili, garlic, shallot, olive oil, red wine vinegar, salt, and pepper. Blitz until smooth and pesto-like in texture. Transfer to a small bowl and serve on the side.
13. Serve the steak with the roasted potatoes, glazed onions, and your choice of Chimichurri or Peppercorn ‘Café au Lait’ sauce.