REVIEW: Côte de bœuf grillée, beurre marchand de vin

Lesson 18
Côte de bœuf grillée, beurre marchand de vin


Ingredient List


1 pc cotes de boeuf/beef rib
10ml huile/oil
sel et poivre/salt and pepper
==Garniture/Garnish==
1 bq cresson/watercress
250g pommes de terre, mignonette/potatoes, mignonette
=Tomate provencales/"Provencale" tomatoes=
1 pc tomatoe/tomatoes
2 pcs gousses d'ail/garlic cloves
3 brs persil/parsley
25g chapelure/bread crumbs
sel et poivre/salt and pepper
10ml huile d'olive/olive oil
==Beurre marchand de vin/Red wine and shallot butter==
200ml vin rouge/red wine
100g echalotes/shallots
100g beurre/butter
2 brs persil/parsley
1 pc citron, jus/lemon, juice


Cooking method: Griller


Carve beef, and manchonner the bone.  Tie the meat with string.  On the grill, until it's done.. 10-15 mins per side.


Potatoes are cut to mignonette, roughly batonnet size.  Deep fry @ 300 until half done, and then at 350 to finish.  Should be crispy and salted right after done.  You put them 4 across, 3 high for presentation.


Tomates Provencale.  Cut tomatoes in half, epepiner, line dish with olive oil.  Ciseler parsley and garlic, mix with bread crumbs to make a paste.  Salt and pepper inside the tomato, and in oven at 375 for ~30 mins.

Beurre marchand de vin.  Make sure the butter is soft.  Ciseler shallots and add to wine.  Reduce until it's syrupy and pass through chinois.  Add lime juice and then mix.. be careful, it's messy.  Add parsley to finish.


Comments:  This isn't a complicated recipe, but requires you to use the oven, deep fryer and the grill all at once.  Keep on top of things!!!  Don't forget the papilotte for the bone and also the watercress.


Tools required:  Deboning knife, Chef Knife, scissors, spatula, spoon, tongs, brush, peeler, piping bag, attachments, whisk, paring knife