Vinkretsen
Back to recipes
Côte de Boeuf with Bone Marrow Butter

Côte de Boeuf with Bone Marrow Butter

Prep time: 60 minServes: 2

Pairs with

The deep, animal richness of the marrow and the tender beef demand a powerful red with tannins that can stand up to it — Pauillac or Napa Cabernet.

Ingredients

  • 1 côte de boeuf (about 800 g–1 kg)
  • 2 tbsp rapeseed oil
  • Flaky salt and black pepper
  • Bone marrow butter:
  • 2 marrow bones, about 10 cm
  • 100 g room-temperature butter
  • 1 shallot, finely chopped
  • 2 tbsp chopped parsley
  • 1 tsp flaky salt
  • ½ tsp black pepper

Method

  1. 1Bone marrow butter: Roast the marrow bones at 200 °C for 15 minutes. Scoop out the marrow. Mix with butter, shallot, parsley, salt and pepper. Roll into a log in cling film and chill for at least 1 hour.
  2. 2Remove the steak 1 hour before cooking. Season generously.
  3. 3Heat oil in a cast-iron pan. Sear 5 minutes per side. Stand the steak on its bone for 3 minutes. Check core temperature: 50–52 °C for medium rare.
  4. 4Rest for 10 minutes. Carve from the bone. Place a thick slice of marrow butter on each portion and let it melt.
  5. 5Serve with roasted potatoes and a bouquet of watercress.