Dine at Home: Côte de Boeuf with Bone Broth-based Pepper Sauce

Just because we can’t go out to eat, doesn’t mean we can’t re-create our own in-house dining experience, right at home. One of the most tempting cuts of beef you can get, the cote, is a thick, succulent bone-in rib that will easily serve two people. You’ll pay a little more for the cut, but as with any dining experience, more often then not, you get what you pay for. Served with a delicious beef bone broth-based pepper sauce (and don’t forget the mash!), you’ll both want seconds and happily, that won’t cost you an extra penny!    

Enjoy x

What you need: 

• 1 Côte de Boeuf (bone-in ribeye) 30oz, 2-3 inches thick
• 2 tbsp olive oil
• Sea salt and ground black pepper for seasoning

How to prepare: 

1. Preheat an oven to 220˚C.
2. Drizzle both sides of the beef with olive oil and season with the salt and pepper.
3. Place the pan on a high heat for around minutes before adding in the beef and searing for around 4 minutes. Turn the steak over and cook the other side for 4 minutes.
4. Put the pan directly in the centre of oven and roast for 15 minutes if you’d like it rare, and a further 5 minutes if you prefer medium-rare. Rest for 10 mins uncovered before carving.

The Beef Bone Broth-Based Gravy 

What you need: 

• 100 ml of brandy or cognac
• 1 pack (350ml) of Sadie’s Kitchen Boosting Beef Bone Broth
• 125 ml cream
• Juice from steak
• 2 tsp crushed whole black peppercorns
• Salt and pepper to season

How to prepare: 

• Cook steak to your liking, removing from pan to rest.
• In the same pan, add the brandy, deglazing the pan on high heat for 1 minute.
• Add bone broth, bringing it to the boil and then and simmering for 2 to 3 minutes.
• Add cream and crushed peppercorns, stir, then simmer for 2 minutes until thickened.
• Add salt and pepper to taste.