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About the dish
This sharing cut of beef is packed with flavour and chargrilled to perfection to ensure a nice marbling of rendered fat and tender and juicy meat. It’s paired with a herby salad consisting of pickled shallots, chervil, and parsley. Served with delicious golden frites and a decadent truffle hollandaise. Our chef recommends medium for this steak.
MEP
Steak Knife, Fork & Two Main Course Plates
Ingredients
1ptn Côte de boeuf (650g)
large pinch of salt & pepper, 10ml veg oil
2 ptns Frites (240g frozen frites)
2 pinches of salt
1 pinch Maldon salt
60g Truffle Hollandaise - SR
6g Pickled shallots DK
2g Fresh Chervil
2g Fresh Parsley
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Recommendations
DRINKS
Château Des Gravières
This wine is very popular and for good reason, it’s simply delicious with strong flavours such as steak. This rib-eye is more robust so therefore needs a wine with a stronger character, making this perfect.
Lucky Saint
Sometimes you just need a beer, and our low alcohol version is the perfect drink to have with our burger. All the pleasure and none of the guilt.
SIDES
This dish pairs beautifully with one of our vibrant tomato salads, Tenderstem broccoli, or the indulgent truffled cauliflower au gratin.
This is the real star of the Côte steak menu. A sharing Ribeye steak experience. Grass-fed British & Irish beef, dry-aged for 30 days. Matured in our Himalayan rock salt ageing room for the ultimate flavour. The salt in the room sucks the moisture out of the air so the meat can dry naturally, improving the taste and enhancing the texture.
