Name: John Torode's côte de boeuf with caramelised shallots
Total time: 1 h
Yield: Serves 2
Ingredients: vegetable oil; 12 whole banana or ordinary shallots peeled; 50g butter; a sprig thyme; 2 bay leaves; 250ml beef stock; 1 rib of beef trimmed (about 900g); to serve mashed potato

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John Torode's côte de boeuf with caramelised shallots

John Torode's côte de boeuf with caramelised shallots

Published: December 19, 2014 at 2:30 PM

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Serves 2

A little effort

Total time: 1 hr

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John Torode's côte de boeuf with caramelised shallots makes for a great, indulgent steak for two. Look for beef that has been matured for 21-28 days and take it out of the fridge 30 minutes before cooking.

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Ingredients

Nutrition

vegetable oil
12 whole banana or ordinary shallots

peeled
50g butter
a sprig thyme
2 bay leaves
250ml beef stock
1 rib of beef

trimmed (about 900g)
to serve mashed potato

Nutrition: per serving

kcal881
fat63.9g
carbs2.7g
fibre0.9g
protein74.1g
salt2g

Method

step 1

Heat 2 tbsp oil in a pan and fry the shallots over a high heat until they take on a golden colour. Drain off any excess oil then add the butter, thyme, bay leaves and some seasoning. Turn down the heat and cook for a good 5 minutes turning and shaking the pan now and again. Add just enough stock to cover the base of pan and allow to reduce before adding more, keep going until the shallots are tender, sticky and caramelised.
step 2

Heat the oven to 240c/fan 220c/gas 8. To cook the steak, heat a griddle pan (chargrill) until very hot. Season the beef well, score the fat a little and then hold the beef fat-side down on the griddle. The fat will start to melt and this will help flavour the outside of the meat.
step 3

Once the fat starts to melt and char, put the beef on one side and cook for 4 minutes, then turn and cook on the other side for 4 minutes until well coloured. Turn once more, slightly rotating the steak if you want to end up with a nice crisscross pattern from the grill. Cook for 2 minutes then flip over and put in the oven for 6 minutes for rare, 8 minutes for medium rare. Rest for 10 minutes before slicing and serving with the shallots and some creamy mash.

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