Recipe courtesy of Angie Mar
Cote de Boeuf for Two
Getting reviews...
- Level: Easy
- Total: 1 hr 10 min (includes resting time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 540
- Total Fat
- 48 g
- Saturated Fat
- 23 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 18 g
- Cholesterol
- 121 mg
- Sodium
- 494 mg
- Level: Easy
- Total: 1 hr 10 min (includes resting time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 540
- Total Fat
- 48 g
- Saturated Fat
- 23 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 18 g
- Cholesterol
- 121 mg
- Sodium
- 494 mg
Ingredients
Compound Butter:
Ribeye:
Directions
- For the compound butter: Place all the ingredients in a bowl and mix until fully combined. Set aside.
- For the ribeye: Preheat the oven to 350 degrees F.
- Coat the garlic in some olive oil and wrap in foil. Place in the oven and roast until tender, about 45 minutes.
- Heat a pan over high heat with the remaining olive oil. Season the steak liberally with kosher salt. Sear on both sides, about three minutes, then place the entire pan in the oven to continue cooking, about 10 minutes for medium rare.
- Remove the steak to a resting rack. Let rest for 12 minutes while you make the garnish.
- In the same pan you seared the steak, saute the berries quickly, adding the thyme at the end and a few cracks of black pepper.
- Garnish the steak with the compound butter, berries and thyme and head of garlic.
