Côte de boeuf is an entrecôte on bones. It is juicy and tastes a lot. Along with baked potato, spice butter and salsa, I think the côte de boeuf really comes into its own.
Leave the meat at room temperature for a couple of hours before cooking. Fry in hot pan added a mixture of oil and butter. Add in a couple of whole garlic, which you crush with your hand. Brown the meat so it is browned and caramelized about 2 minutes on each side, before cooking at 125 degrees in the oven for about 15 min.
If the piece of meat is very large, it must be allowed to cook longer in the oven. Use a cooking thermometer and remove the meat when it has a core temperature of 52 degrees and let it rest on a rack with foil over it. Feel free to grill the côte de boeuf as well.
Baked potato:
Wrap baking potatoes in foil and place them in the oven at 150 degrees for 4 hours.
Spice butter:
250 g butter, room temperature
2 finely chopped chilies
1/2 ts grovmalt pepper
1 teaspoon paprika spice
2 finely chopped cloves of garlic
Mix everything well and set cold.
Salsa:
2 tomatoes, seeds removed and diced
1 handful of chopped parsley
2 half peppers in small cubes, e.g. yellow and red
1/2 finely chopped onion
1 finely chopped chili
1/2 mango in small cubes
1 tbsp lime juice
Mix all the ingredients for the salsa together, season with salt and pepper and let it rest until it is to be served, so the flavors settle. It only gets better by being allowed to stand for an hour or two.
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