Côte de boeuf

Name: côte de boeuf
Cook time: 40 min
Total time: 155 min
Yield: 6
Ingredients: 1 côte the boeuf of the specialist approx. 1.1 kg; 2 sprig of rosemary; 1 lemon; 2 tl coarse sea salt; 10 black peppercorns; 3 el traditional olive oil; 8 stump chicory; 50 g unsalted butter or margarine; 125 ml creme fraiche; 2 tl horseradish in pot; 2 tl dijon mustard

Côte de boeuf with lemon, rosemary and chicory.

Ingredients

Kitchen Stuff

1 mortar
1 roasting pan or baking dish (20 x 30 cm)

Directions

Preheat the oven to 125 ºC.
Dab the meat dry with kitchen paper. Ris the needles of the sprigs of rosemary and cut finely. Put in the mortar.
Clean the lemon, grate the yellow skin of the lemon and add it to the mortar. Add the salt and the peppercorns. Rub fine.
Stir in the oil. Brush the meat with the mixture and leave the flavors outside the refrigerator for 1 hour.
Heat a frying pan and fry the meat around brown in 5-6 min. Place in the oven dish and fry the meat in the oven in approx. 45 min. Medium.
Remove from the oven and let sit for 10 minutes under aluminum foil.
Meanwhile cut the bottom of the stalk chicory.
Heat the butter in a large frying pan over medium heat and fry the praise in 25 minutes with the lid on the pan.
Turn regularly and lower the heat if the praise gets too dark.
Meanwhile, mix the crème fraîche with the horseradish and the mustard. Season with salt and pepper.
Cut the meat into slices of ½ cm. Serve the sauce and chicory.