How to Cook Côte de Bœuf, Parsnip Crisps & Roquefort Salad

Name: How to Cook Côte de Bœuf, Parsnip Crisps & Roquefort Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 1 x 900g côte de bœuf; 1 large knob of butter; 2 parsnips, peeled then shaved with a peeler into long ribbons; Peanut or vegetable oil for frying; 40g Roquefort cheese, crumbled into small pieces; 1 banana shallot, finely diced; 3 tbsp walnut oil; 1 tbsp sherry vinegar; 1 tsp water; 1 tsp grain mustard; 1 tsp Dijon mustard; Sea salt flakes & freshly ground black pepper; 140g mixed bitter leaves or babyleaf salad

15 mins
30 mins
easy
2

Recipe by

Jeff Baker

Ingredients

1 x 900g côte de bœuf
1 large knob of butter
2 parsnips, peeled then shaved with a peeler into long ribbons
Peanut or vegetable oil for frying
40g Roquefort cheese, crumbled into small pieces
1 banana shallot, finely diced
3 tbsp walnut oil
1 tbsp sherry vinegar
1 tsp water
1 tsp grain mustard
1 tsp Dijon mustard
Sea salt flakes & freshly ground black pepper
140g mixed bitter leaves or babyleaf salad

Shop our Grass Fed Beef

Introduction

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

Method

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

Bring the beef to room temperature before cooking
Pre-heat the oven to 200°C | 180°C fan | gas mark 6
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
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
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

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
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

Whisk together the oil, vinegar, water, mustards and season to taste
In a deep salad bowl gently mix together the salad leaves, Roquefort, shallots and dressing together at the very last moment before serving