Recipes, Beef Recipes, Steak Recipes, Stocks & Sauces

Cote de boeuf recipe w/ salmoriglio sauce

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My cote de boeuf recipe with the southern Italian condiment, salmoriglio sauce, is quite possibly my favourite of all dressings for such a delicious cut of beef. It’s infinitely preferable on hot summer days to a peppercorn or mushroom sauce. The aroma of a côte de boeuf sizzling over wood, combined with freshly pounded salmoriglio, is pure heaven.

Côte de Boeuf with Salmoriglio.

Serves 2

Ingredients

Method

  1. Ensure the embers are orange-grey and glowing before you season your beef rib.
  2. Chop the rosemary and salt together, and season the beef well on one side.
  3. Place the rib on the grill, making sure it’s not too close to the embers. Although the meat can be served as pink as you like, the fat needs time to soften and render rather than just being seared on the surface.
  4. Turn the rib as needed, and when it’s done, let it rest well.
  5. While the meat cooks, pulverise and grind the marjoram leaves with the dried chilli and half a teaspoon of flaked sea salt until a purée forms.
  6. Mix in the olive oil and lemon juice. If preparing ahead of time, incorporate everything except the lemon juice, as adding it too early can cause the dressing to discolour.
  7. Once the meat has rested, slice it and serve it on a plate with the bone included.
  8. Spoon the marjoram dressing over the meat.
  9. Enjoy with a salad and grilled sourdough rubbed with garlic.

Shop the ingredients

Valentine Warner is a chef, food writer, business owner and broadcaster, with a deep interest in nature, travel and provincial food. He describes his cooking style as ‘International Grandmother’ and combines his strong sense of storytelling with his infectious love of cookery. Val has a deep respect and understanding of ingredients, both wild and cultivated, and has the instinctive ability to rustle up hearty and wholesome meals from whatever’s available. Val is an avid proponent of native food sources, and finds common ground with Swaledale in their work to deliver top-notch meat, within a truthful, ethical and high welfare framework. Originally a trained portrait painter, Val has also authored 5 cookbooks, managed his own catering company and is a co-owner of Taqueria, a West London Mexican cafe. Val is also a partner in the Hepple Distillery in Northumberland and Holmen Lofoten hotel on arctic Norway’s Lofoten island.