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.
