Côte de boeuf with rosemary and potatoes

Name: côte de boeuf with rosemary and potatoes
Cook time: 25 min
Total time: 60 min
Yield: 6
Ingredients: 1 kg côte the boeuf of the specialist at room temperature; 400 g shallot; 500 g pre cooked baby potatoes; 8 el traditional olive oil; 8 g sprig of rosemary container of 15 g; 3 dried laurel leaves; 4 toe garlic

Côte de boeuf (beef) with shallots, potatoes, rosemary and garlic.

Ingredients

Kitchen Stuff

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

Directions

Preheat the oven to 150 ° C.
Dab the meat dry with kitchen paper and sprinkle with salt and pepper. Peel the shallots.
Bring a pot of water to the boil and cook the shallots for 2 min.
Scoop out of the pan with a slotted spoon and boil the cleaned potatoes for 4 minutes in the same water.
Brush the meat around with the oil. Heat a frying pan without oil or butter and fry the meat in 6 min. Brown.
Grease the oven dish and place the meat in the oven dish with the shallots, potatoes, rosemary and bay leaf.
Sprinkle with the oil and sprinkle especially the shallots and potatoes with salt and pepper. Bake the meat in the oven in about 25 minutes medium.
Remove only the meat from the oven dish, place on a large plate and leave covered under aluminum foil for 15 minutes. Leave the oven on.
Meanwhile cut the garlic into thin slices. Spoon the garlic through the shallots and potatoes and bake for about 10 minutes in the oven.
Cut the meat into slices of ½ cm and serve with the shallots and potatoes.