Cote Du Boeuf with Mini Hasselbacks & Black Bean Salad
- Prep: 10 minutes
- Cooking: 30 minutes
- Serves: 4
Cote du Boeuf has to be my absolute favourite cut of beef. Not the cheapest of cuts, but lovely for a special occasion. Below I have given the recipe for indoor cooking, but these beauties are amazing on the BBQ. I allow 1 cote du Boeuf for 2 people and serve it all on a large wooden board which enables everyone to help themselves.
The recipe
Cote Du Boeuf with Mini Hasselbacks & Black Bean Salad
- Prep: 10 minutes
- Cooking: 30 minutes
- Serves: 4
Ingredients
Method
Drizzle the peppers shallots and garlic with the olive oil and vinegar, season and roast at 210 degrees for 20-30 minutes. Mix with the black beans and herbs and set aside.
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 at 210 degrees for 10 minutes.
Rest the meat for 20 minutes and carve.
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Drizzle the peppers shallots and garlic with the olive oil and vinegar, season and roast at 210 degrees for 20-30 minutes. Mix with the black beans and herbs and set aside.
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 at 210 degrees for 10 minutes.
Rest the meat for 20 minutes and carve.