Côte de boeuf & Hasselbacks


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The ultimate treat as far as my family is concerned and that includes Hamish the Springer spaniel who has learnt that he gets a jolly nice treat at the end of this meal. I find the best way to cook this is to give in a really good sear in a smoking hot pan and then into the oven for roughly 10 minutes. Resting the meat is really important as it allows the juices to go back into the meat rather than pouring out all over the plate when you slice. It also lets the cooking process continue slightly and produces beautifully tender meat.

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Top tip - thanks to one of you!

When preparing Hasselback potatoes, cut them on a spoon, this will ensure you don’t slice all the way through.

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Serves 2

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Cote Du Boeuf (beef Bone in Ribeye) approx 700g

5 Whole Garlic cloves

300-400g baby potatoes

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Preheat the oven to 210 degrees.

Slice the potatoes 1mm apart trying not to go all the way through. You can cut these on a spoon which will help. Drizzle with oil and season. Add smashed whole garlic cloves and roast for 40-50 minutes.

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Recipe for rare...

Season the beef with lots of salt and pepper and sear in a very hot pan with a small amount of groundnut oil for approximately 3 minutes each side to get a golden crust.⠀

Throw in 4 whole cloves of garlic with the skin on then transfer to an oven for 10 minutes.⠀

Rest the meat for 20 minutes and carve.⠀


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