Roasted Côte de Boeuf with Béarnaise Sauce

As the name suggests this is a recipe from the French cuisine. This dish does not only look impressive but is pretty easy to make and is very tasty. Côte de Boeuf is actually a rib eye steak with the rib bone attached. It’s one of the most flavorful cuts of beef. Béarnaise is a traditional French steak sauce.

Roasted Cote de Boeuf with Bearnaise Sauce


2 pounds rib eye steak, (about 2 steaks)

1 teaspoon black mustard seeds

2 teaspoon black peppercorns

1 teaspoon fennel seeds

¼ teaspoon mace, ground

Olive oil

Simple Béarnaise sauce

3 shallots, finely chopped

5 black peppercorns

1 small bunch tarragon, stalks and leaves separated 

4 tablespoon white wine vinegar

7 oz butter, unsalted

5 egg yolks 



First you need to prepare the marinade for the meat. In a mortar, put the peppercorns, mustard and fennel seeds, add the ground mace and crush until finely ground. Rub the meat well with these spices and leave overnight in the refrigerator.

In a small sauce pan, put the finely chopped shallots, peppercorns and tarragon stalks. Add the vinegar and 4 tablespoons of water. Simmer slowly until the liquid evaporates and only about 2 tablespoons remain. Store it in the fridge together with the steak.

When you are ready to cook the steak, take it out from the fridge and season with salt. Leave it out of the fridge to come up to room temperature.

Preheat the oven to 390 degrees Fahrenheit.

Heat an iron cast skillet with 2 tablespoons olive oil and cook the meat on high heat fat side first. Cook the steak on both sides for about 8-10 minutes or until caramelized crust forms. Transfer the meat into a roasting pan and cook in the oven for 15 minutes, turning halfway. When done, leave the steak to rest for 10 minutes.

To make the Béarnaise sauce, you need to melt the butter in a pan until it starts bubbling. Put the shallot mixture into a food processor and add the egg yolks. Process for 30 seconds and then gradually add the melted hot butter while the motor is still running. When the sauce becomes smooth and thick sieve it into a bowl. Sprinkle with finely chopped tarragon leaves, season to taste and serve alongside the meat.

Bon A

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