Basse côte from the grill – pepper-herb crust & grilled bone marrow

Name: Basse côte from the grill – pepper-herb crust & grilled bone marrow
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 people
Cuisine: French
Ingredients: 800 g basse côte; 2 marrow bones (sawn lengthwise); 2 tbsp coarsely crushed black pepper; 2 sprigs of thyme & rosemary; 1 tsp mustard; 2 tbsp breadcrumbs; 2 tbsp olive oil; coarse sea salt

The juicy, aromatic chuck from the grill, with a coarse pepper-herb crust and grilled bone marrow. Rustic and refined at once.

Beef & Game Category

25 MIN Prep time

25 MIN Cook time

4 people Servings

Preparation

Pepper-herb crust

Mix the coarsely crushed pepper with finely chopped herbs, mustard and breadcrumbs.

Grill the marrow

Warm the marrow bones slowly at the edge of the grill until the marrow turns glossy.

Grill the basse côte

Brush the meat with olive oil, season with salt and grill over direct heat for 3–4 minutes per side, then move it to the indirect zone.

Crust & rest

Apply the pepper-herb crust and briefly gratinate/grill it, then let rest for 8 minutes and slice against the grain.

Why this wine?

With Sarabande:

The dense, savoury Sarabande carries the robust meat and the peppery crust with a calm length.

With Gigue:

Gigue brings bright fruit and freshness that lighten the bone marrow.