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côte de bœuf, parsnip crisps & roquefort salad cooked


Paired with Berry Bros. & Rudd Chianti Classico by Badia a Coltibuono for the perfect Valentines dinner.


Especially for this Valentine's Day, Farmison & Co have teamed up with world class wine and spirit merchants Berry Bros. & Rudd to create a series of Matches Made in Heaven.

Our Chef Jeff has created a series of recipes so that you can wine and dine your Valentine this February giving you Michelin-style cooking at home.

Jeff is keeping it really simple, serving the beef with parsnip crisps and a Roquefort salad to allow the meat to shine, and deservedly so. For those requiring even more "punch", there is a jar of Cartwright & Butler fierce wholegrain mustard in the box.

For the beef

  1. Bring the beef to room temperature before cooking
  2. Pre-heat the oven to 200°C | 180°C fan | gas mark 6
  3. Season the meat well just prior to cooking then, in an oven proof griddle pan, sear the beef on all sides creating a rich, caramalised crust
  4. Put the beef into the oven and continue to for 15-20 minutes for medium rare. If you have a meat thermometer, you're looking for a core temperature of 54°C
  5. Finish by adding a large knob of butter to the pan and basting over the beef for a minute or two then leave to rest in a warm place for 10 minutes before carving

For the parsnip crisps

  1. Heat about an 8cm depth of vegetable oil in a deep-fat fryer or heavy-based saucepan to 160ºC. Add the parsnip ribbons, a small handful at a time - be careful because the oil might spit - stirring occasionally to ensure that they don't stick together, for about 2-3 minutes until they become light golden brown
  2. As soon as they are ready, remove the parsnip crisps with a slotted spoon and drain on kitchen paper then season with sea salt flakes

For the Roquefort salad

  1. Whisk together the oil, vinegar, water, mustards and season to taste
  2. In a deep salad bowl gently mix together the salad leaves, Roquefort, shallots and dressing together at the very last moment before serving
côte de bœuf, parsnip crisps & roquefort salad cooked