Côte de boeuf with pepper sauce

Côte de boeuf with pepper sauce

If you're going to have steak on the menu, you might as well put the finest on the table. A côte de boeuf has good marbling, which helps to enhance the flavor and juiciness of the meat. You can choose to cook it solely in a pan, but for a consistent result every time, it may be a good idea to finish cooking it in the oven at a low temperature. This ensures that the meat is uniformly pink inside.

4 servings


2 medium côte de boeuf, about 600-700 g each
Butter and oil for frying
3 cloves of garlic
Thyme and rosemary
Salt and pepper

Pepper Sauce:

2 shallots
2 cloves of garlic
30 g Madagascar peppercorns in brine
Butter for frying
½ dl cognac
5 dl beef or veal stock
2 dl heavy cream
A little cornstarch for thickening (optional)
A few drops of browning sauce (optional)
1 tsp balsamic vinegar
Salt and pepper


Take the meat out of the refrigerator well in advance before cooking.

Brown it thoroughly in oil and butter in a pan with lightly crushed garlic cloves and herbs.

Place it in the oven at 120 degrees Celsius (248 degrees Fahrenheit) convection/140 degrees Celsius (284 degrees Fahrenheit) conventional for about 25 minutes, until a meat thermometer shows an internal temperature of 56-58 degrees Celsius (132-136 degrees Fahrenheit).

Let the meat rest for 15 minutes before carving.

Enjoy with pepper sauce and your favorite potatoes.

Pepper Sauce:

Peel and finely chop the shallots and garlic, and drain the liquid from the peppercorns.

Sauté the shallots and garlic in butter until the onions are translucent. Add the peppercorns and sauté for another minute.

Add cognac and cook until almost evaporated. Add the stock and reduce by half. Add the cream and reduce slightly. For a thicker consistency, you can thicken the sauce with cornstarch dissolved in water.

Optionally, add a few drops of browning sauce and season to taste with balsamic vinegar, salt, and pepper.

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