Easy weekday dinner recipe: Côte de boeuf with twice-fried chips

Cooking and eating together is as good as it gets, says Neil Forbes as he gives us his delightful recipe for côte de boeuf

Published: February 13, 2016
Categories: ,

Côte de boeuf with twice-fried chips, roasted garlic, mushrooms and watercress

1 Marinate the beef in the cold-pressed rapeseed oil, peeled garlic bulbs and a sprig of thyme for at least one hour.

2 Place the garlic bulb in a sheet of tin foil with some salt and a knob of butter. Scrunch up and roast for 45 minutes in a medium-hot oven.

3 Cut the potatoes into chip shapes and fry at 130C in a fryer for 7 to 10 minutes – until just cooked. Remove the chips and turn off the fryer.

4 Place a griddle pan on the hob and cook the mushrooms for 5 or 7 minutes on one side, then turn them over to cook through. Keep warm.

5 Sear the beef on an oven-proof griddle to create those criss cross patterns, then place the griddle in a moderate oven with the thyme, butter and seasoning. Roast for 7 to 10 mins for medium rare, or longer if you like it well cooked. Allow for resting before carving. Any cooking juices can be simply drizzled over the steak as you serve.

6 Turn up the fryer to 190C and submerge the chips in the hot oil and cook until golden brown, about 3 to 5 mins.

7 I like to serve this dish on one large wooden board with a few slices carved into the beef and all the other components scattered around. I suggest squeezing the roasted garlic over the beef and the mushrooms before you tuck in, it’s delicious.

Cote de Boeuf


Recipe: Hogmanay steak pie


  • 500g côte de boeuf
  • 1 tbsp cold-pressed rapeseed oil
  • 2 bulbs garlic, peeled
  • 1 bulb garlic, top 2cm removed
  • 2 sprigs of thyme
  • a few flat mushrooms, whole
  • 3 large potatoes, peeled
  • oil for frying the chips
  • a big bunch of watercress
  • good salt and pepper
  • a small knob of butter
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