The French classic of a rib of beef with creamy sauce.
- 1 cote-de-boeuf (rib of beef on the bone)
- salt, pepper, olive oil
- for the bearnaise sauce:
- 250 g clarified butter
- black pepper (mignonette)
- glass of white wine
- 1 tblsp white wine vinegar
- 4 egg yokes
- 2 shallots
- Prepare your cote de boeuf by seasoning it and brushing it lightly with olive oil. When ready to cook place it on a hot grill pan at an angle.
- After a few minutes, move the meat in the opposite direction but still on the same side and leave to cook for another few minutes before turning over and repeating the proceedure. Leave to cook to your taste (blue, rare, medium, well-done).
- While your meat is grilling prepare the Bearnaise sauce by finely chopping the shallots and roughly chopping all the fresh herbs, keeping a little of the tarragon back until the end.
- Now, place in a heavy-bottomed saucepan, a glass of white wine, a splash of vinegar, the herbs and the black pepper. Let this reduce until only a quarter of the original volume is left.
- When this is done, strain the liquid through a 'chinois' leaving all the ingredients behind: the liquid is now in a fresh pot.Leave this to cool.
- Whisk in the egg yolks into this liquid when it is cool. Whisk it vigourously off the heat and when thickening return to a very low heat whisking all the while. Remove from the heat once more and incorporate the clarified butter as you would for a mayonnaise.
- Once all the butter has been absorbed, the sauce is ready and the rest of the herbs may now be chopped and added.
- Serve on the side with the cote de boeuf: traditionally the dish is served with chips cooked in duck fat or with sauteed potatoes.