Côte de bœuf from the grill – Café de Paris butter & bone marrow

Name: Côte de bœuf from the grill – Café de Paris butter & bone marrow
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 people
Cuisine: French
Ingredients: 1 côte de bœuf (approx. 1.2 kg); 2 marrow bones (cut lengthwise); 200 g soft butter; 1 bunch of mixed herbs (tarragon, parsley, chives); 3 anchovy fillets; 1 tbsp capers; 1 tsp mustard; 1 garlic clove; a few dashes of Worcestershire sauce; 2 tbsp olive oil; coarse sea salt; aromatic pepper

Côte de bœuf over the embers, with the herb-rich Café de Paris butter and grilled bone marrow. A generous cut with depth rather than effect.

Beef & Game Category

30 MIN Prep time

25 MIN Cook time

4 people Servings

Preparation

Café de Paris butter

Finely chop the herbs, anchovies, capers and garlic and mix with the butter, mustard and Worcestershire sauce. Chill.

Grill the marrow

Slowly warm the marrow bones cut-side up at the edge of the grill until the marrow is translucent.

Grill the côte de bœuf

Brush the meat with olive oil, season with salt and sear all over over direct heat, then let it come up to a core temperature of 52 °C in the indirect zone.

Rest & serve

Rest for 10 minutes, slice and serve with a knob of Café de Paris butter and the bone marrow.

Why this wine?

With Sarabande:

The dense, spicy Sarabande carries the robust meat and the aromatic herb butter with calm length.

With Gigue:

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