Cote De Boeuf With Steak Butter and Red Wine Jus

Main Steak

Servings: Serves 2 but enough sauce for 4 so just get more steak if it’s for 4.

Ingredients

  • 1 Cote de boeuf or rib steak on the bone
  • 2 tbsp beef fat
  • 600g beef trim/skirt steak
  • 3 shallots
  • 2 carrots
  • 3 celery
  • 4 garlic cloves
  • Handful of fresh thyme
  • Handful of fresh rosemary
  • 2 bay leaves
  • 200ml port
  • 500ml red wine
  • 1 litre good quality beef stock
  • Salt/pepper
  • Few drops of sherry vinegar
  • 100g butter
  • 4 garlic cloves
  • Few thyme sprigs
  • Few rosemary sprigs
  • Salt

Instructions

  1. To start the sauce, dice the beef trim into small pieces. Heat the beef fat then add the beef trim and caramelise well.
  2. Add the shallots, carrots, celery and garlic. Once softened, add the thyme, rosemary and bay leaves.
  3. Add the port and red wine and reduce by 2/3, then add the beef stock and reduce to a saucing consistency. Strain into a fresh pan.
  4. Bring the beef up to room temperature, rub with a little oil and generously coat with salt. Get your pan really hot, then sear the steak well on all sides before reducing the heat and adding the butter, garlic, thyme and rosemary. When this is brown and foaming, start to baste. Flip several times and baste for 4-5 minutes, then remove from the pan and rest on a wire rack.
  5. Strain the browned butter to remove the garlic and herbs, then add more cold butter and whip until light and smooth/spreadable.
  6. Finish the sauce with a little splash of sherry vinegar to taste.
  7. Carve the steak to serve. Season with salt, add the butter and spoon over the sauce at the table.