Côte de boeuf with balsamic glaze and puffed garlic

Name: côte de boeuf with balsamic glaze and puffed garlic
Cook time: 45 min
Total time: 100 min
Yield: 4
Ingredients: 1 bulb garlic; 4 el traditional olive oil; 1 kg freezer côte de boeuf at room temperature; 3 semi dried tomatoes; 5 leaf fresh sage leaf; 50 ml balsamic glaze; 2 el creme fraiche; 2 el mild yogurt

Côte de boeuf from the barbecue with semi-dried tomatoes, sage, balsamic icing, yoghurt and crème fraîche.

Ingredients

Kitchen Stuff

1 gas barbecue
1 meat thermometer
1 aluminium foil
1 blender

Directions

Turn on the barbecue.
Cut the upper cap of the garlic and roll the bread into a refractory dish.
Drizzle with oil and puff for approx. 45 minutes on a closed barbecue.
Take the garlic off the barbecue and allow to cool.
Sprinkle the cote over the boeuf with pepper and salt. Brush the meat with the oil and grill for about 12 minutes on the barbecue. Turn halfway.
In the meantime, finely chop the tomatoes and sage and mix with the balsamic icing.
Brush the meat around with the glaze.
Insert the thermometer into the meat, but make sure that you do not touch the bone. Set the thermometer to 60 ° C (medium).
Roast the meat in about 25 minutes until it has reached the right temperature. Turn every 5 minutes and brush each time with the glaze.
Take the meat off the grill and leave covered under aluminum foil for 15 minutes.
Meanwhile, with a knife, squeeze the toes out of the bread roll garlic. Put with the crème fraîche, yoghurt, pepper and possibly salt in a bowl and puree with the hand blender.
Cut the meat into slices and serve with the garlic sauce.