This recipe uses our wonderful rib of beef joints to create showstopping cote de boeuf, serving 2 people minimum, depending on the joint size. Ingredient quantities can be adjusted accordingly.
- Helen Browning’s organic rib of beef on the bone
- 300g butter, very soft
- 50g fresh flat leaf parsley, finely chopped
- 40g fresh tarragon leaves, finely chopped
- 2 tsp Dijon mustard
- 2 tbsp pink peppercorns
- 2 garlic cloves, crushed
Put the butter in a bowl with the herbs, mustard, peppercorns and garlic, mash with a fork until incorporated. Scrape onto baking parchment, roll into a cylinder and place in the fridge overnight.
Slice the rib of beef into portions, i.e, a rib of 2 into 2 portions.
Preheat the oven to 200°C, gas mark 6 and heat a griddle pan until hot. Sear the beef for 2 minutes on both sides then transfer to a tray. Top the beef with 2 discs of butter then cook in the oven for 16 minutes for rare, 20 minutes for medium. Place 2 more discs of butter on the top of the beef for the last 5 minutes of cooking.
Remove from the oven, top with extra butter (optional), season and leave to rest for at least 10 minutes. Slice thickly and serve with chips.