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If you’re going big this Valentine’s, Côte De Boeuf is the way to do it. For the uninitiated, it’s basically a fancy ribeye on the bone- thick, juicy, and packed with flavour. It’s proper celebration food, and the cut of choice on many restaurant menus these days. Pair it with Pommes Aligot (think mashed potatoes, but cheesier and silkier) and some green beans, and you’ve got yourself a restaurant-worthy meal without leaving the house. Light a candle or two, and you’re practically in Paris!

Serves: 2
Time: 1 hour 45 minutes

Ingredients

1 côte de boeuf - about 350g

1 tbsp Dijon mustard

50g butter

4 garlic cloves, bashed

3 sprigs thyme

Sea salt & freshly ground black pepper

 

For the Pomme Aligot:

300g floury potatoes

1 garlic clove

A few sprigs thyme

50g butter

100ml double cream

125g cheese, such as Gruyère, Comté, Fontina

To serve:

Small handful of flat-leaf parsley

Green beans, steamed

Method

  1. For the beef, preheat the oven to 70°C. We’re going to reverse sear the beef which will ensure blushing meat and means you can relax a bit in the kitchen. You will definitely need a meat thermometer for this though!
  2. Place the beef onto a chopping board and coat in the mustard. Season with salt and pepper and place on a rack then place the rack onto an oven proof tray. Place into the oven to cook for about 1 - 1 ½ hours - keep checking the meat with your thermometer. Take the beef out of the oven when it reaches 52°C - for medium-rare meat, 55°C for medium and 58°C for medium well.
  3. Whilst the beef cooks, place the potatoes in a large saucepan of cold salted water and add the garlic clove and thyme sprigs. Bring to a boil then turn down to a simmer and cook for about 20 minutes, until the potatoes are super tender.
  4. Drain and discard the garlic and thyme then allow the potatoes to steam in a colander for at least 5 minutes.
  5. Using a ricer, rice the potatoes into a clean saucepan - using a ricer is best here as aligot is supposed to have a super smooth texture.
  6. Add the butter and cream to the saucepan with the riced potatoes and place the pan over a low heat. Stir until the butter has melted and everything is nicely combined.
  7. Add the grated cheese in small batches, stirring really well in between each addition until the cheese is fully melted and incorporated. Continue stirring the potatoes until they become thick and elastic - don’t worry about overworking the potatoes, the purpose is to release the starch from the potatoes here - about 3-4 minutes. The aligot should form long, stretchy strands when you lift it from the pot.
  8. Taste and season with salt if needed. The aligot should have some viscosity - if too thick, work in additional cream in small amounts until it is loose enough and if too thin, work some more cheese into the mix and keep stirring well until it thickens. Keep warm.
  9. Now the steak is out of the oven, place a frying pan over a medium-high heat and add the steak, frying on all sides until golden and browned. Add the butter, garlic and thyme about halfway through cooking and begin to baste the steak. Once the steak is browned, remove to a plate and pour over the pan juice, garlic and thyme. Lightly cover with tin foil and leave to rest for 5 - 7 minutes.
  10. Serve the steak sliced thinly with the aligot, some steamed green beans and plenty of the pan juices drizzled over.

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