Grilled côte de boeuf

Name: grilled côte de boeuf
Cook time: 25 min
Total time: 110 min
Yield: 6
Ingredients: 1 côte the boeuf of the specialist approx. 1 kg; 5 el traditional olive oil; 1 zucchini; 30 g unroasted hazelnuts; 4 twig fresh basil; 40 g spicy rocket; 2 el balsamic vinegar matured on wood; 3 el Italian extra virgin olive oil

Grilled côte de boeuf with zucchini, hazelnuts, basil and arugula.

Ingredients

Kitchen Stuff

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

Directions

Dab the meat dry with kitchen paper. Sprinkle with salt and pepper and let the meat reach room temperature in about 45 minutes.
Preheat the oven to 125 ºC.
Heat the grill pan. Brush the meat around with the oil and grill the meat for 10 minutes. Turn regularly to create a grill pattern on all sides.
Put the meat in the oven dish and bake in the oven in about 30 minutes medium.
Remove from the oven, place on a large plate and leave to rest for 10 minutes under aluminum foil.
Meanwhile cut the zucchini lengthwise into slices of ½ cm and brush with the oil.
Grill the slices for 2 minutes in the grill pan. Turn halfway. Allow to cool.
Roast the hazelnuts in a frying pan without oil or butter in 3 min. Golden brown. Let cool on a plate. Chop the nuts coarsely.
Tear the basil leaves into pieces. Mix the courgette with the nuts, the basil and the rocket.
Drizzle with vinegar and extra virgin olive oil. Season with salt and pepper.
Cut the meat into slices of ½ cm and serve the vegetables.