Côte de bœuf from the grill – Café de Paris butter & bone marrow
Preparation
Why this wine?
Good to know
Tips & insights
- Take the meat out of the fridge an hour before grilling so it cooks evenly.
- After grilling, rest it for ten minutes before slicing against the grain.
- Make the Café de Paris butter the day before – rested, the herbs, anchovies and capers develop more depth.
- For a precise result, use a probe thermometer: 52 °C for rare, 56 °C for medium.
- Grill the marrow bones cut-side up until the marrow is glossy; serve with coarse salt on toasted bread.
Frequently Asked Questions
Which wine pairs with côte de bœuf and Café de Paris butter?
The Sarabande. Its dense, spicy character carries the robust meat and the aromatic Café de Paris butter with a calm length, without covering the delicate herb notes. Its tannin frames the richness of marrow and butter. For a fresher note, the Gigue brings bright fruit that lifts the dish.
How do I hit the right doneness on a côte de bœuf?
Sear the piece first over direct heat, then move it to a cooler zone. A probe thermometer helps: 52 °C gives a rare result, 56 °C medium. Rest it for ten minutes after grilling so the juices settle and the meat does not bleed out when sliced.
Can I make the Café de Paris butter ahead?
Yes. Beat the soft butter smooth with herbs, anchovies, capers, mustard, garlic and Worcestershire sauce, roll it in cling film and chill. It keeps for several days, slices cleanly and can be laid on the hot meat, where it melts slowly.
Which side dish suits grilled côte de bœuf?
Classics are crisp oven potatoes or fries, with a green salad in mustard vinaigrette. Grilled vegetables such as courgette, pepper or tomato take up the roasted notes and keep the plate light beside the rich marrow and the herb butter.
