By Thom Bateman

This Côte de Bouef with steak butter and red wine jus is the perfect dish to serve at a dinner party.


Serves 2

1 Cote de boeuf or rib steak on the bone
2 tbsp beef fat
600g beef trim/skirt steak
3 shallots
2 carrots
3 celery
4 garlic cloves
Handful of fresh thyme
Handful of fresh rosemary
2 bay leaves
200ml port
500ml red wine
1 litre good quality beef stock
Few drops of sherry vinegar
100g butter
4 garlic cloves
Few thyme sprigs
Few rosemary sprigs


To start the sauce, dice the beef trim into small pieces. Heat the beef fat in a large saucepan then add the beef trim and caramelize well.

Add the shallots, carrots, celery and garlic, then once softened add the thyme, rosemary and bay.

Add the port and red wine and reduce by 2/3, then add the beef stock and reduce to a saucing consistency then strain into a fresh saucepan.

Bring the beef up to room temperature, rub with a little oil and generously coat with salt. Get a steak pan really hot, then sear the steak well on all sides well, reducing the heat and adding the butter, garlic, thyme and rosemary. When this is brown and foaming, start to baste. Flip several times and baste for 4-5 minutes, then remove from the pan and rest on a wire rack.

Strain the browned butter to remove the garlic and herbs then add more cold butter and whip until light and smooth/spreadable.

Finish the sauce with a little splash of sherry vinegar to taste.

Carve the steak to serve. Season with salt, add the butter and spoon over the sauce at the table.

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