Recipes, Beef Recipes, Steak Recipes, Stocks & Sauces

Côte de Boeuf with Salmoriglio Sauce

Name: Côte de Boeuf with Salmoriglio Sauce
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: Serves 2
Ingredients: 900g Cote de Boeuf; 1 tbsp. very finely chopped rosemary needles; 2½ tsp. flaked sea salt; 35g fresh sweet marjoram leaves; ¼ tsp. dried chilli flakes; juice of 1 unwaxed lemon; 3 tbsp. extra virgin olive oil

By Valentine Warner

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.

Serves 2

Ingredients

900g Cote de Boeuf
1 tbsp. very finely chopped rosemary needles
2½ tsp. flaked sea salt
35g fresh sweet marjoram leaves
¼ tsp. dried chilli flakes
juice of 1 unwaxed lemon
3 tbsp. extra virgin olive oil

Method

Ensure the embers are orange-grey and glowing before you season your beef rib.
Chop the rosemary and salt together, and season the beef well on one side.
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.
Turn the rib as needed, and when it’s done, let it rest well.
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.
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.
Once the meat has rested, slice it and serve it on a plate with the bone included.
Spoon the marjoram dressing over the meat.
Enjoy with a salad and grilled sourdough rubbed with garlic.

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Valentine Warner

Valentine Warner is a chef, food writer, broadcaster and business owner with a deep-rooted interest in nature, travel and provincial food. He describes his cooking style as “International Grandmother,” blending a strong sense of storytelling with an infectious love of cookery.

Val has a deep respect for ingredients, both wild and cultivated, and an instinctive ability to turn whatever’s available into something hearty, wholesome and satisfying. A firm advocate of native food sources, he shares common ground with Swaledale in championing meat that is flavourful, ethical and high welfare.

Originally trained as a portrait painter, Val has authored five cookbooks, run his own catering company, and is co-owner of Taqueria, a well-loved Mexican café in West London. He is also a partner in Hepple Distillery in Northumberland and Holmen Lofoten, a hotel on Arctic Norway’s Lofoten islands.