To celebrate British Beef Week, top Scottish chef Paul Tamburrini has created this incredible recipe for Cote De Boeuf with Bone Marrow Sauce & Onion Rings

  • 1 hour 30 minutes
  • 2
  • Medium
I use Scotbeef because they are renowned for their quality Scotch beef. Their attention to detail is second to none. With their in house Farm Assurance Scheme Beeftrack, they also provide full traceability for peace of Mind.

Ingredients

  • FOR BEEF
  • 1x 600gram well-aged Cote De Bouef
  • FOR BONE MARROW SAUCE
  • 2k Beef Stock
  • 100g French Butter
  • 250g Peeled and Finely Sliced Shallot
  • 150g White Wine
  • 100g Dijon Mustard
  • 10g Sherry Vinegar
  • 15g Lemon Juice
  • 100g Bone Marrow
  • 20g Flat Parsley
  • 20g Chives
  • 10g Tarragon
  • Salt and Black Pepper
  • FOR ONION RINGS
  • 170g plain flour
  • 25g baking powder
  • 7g fine sea salt
  • 340ml lager
  • 1 egg, lightly beaten
  • 3 large sweet onions cut into ½ inch slices

Method

Cote De Boeuf with Bone Marrow Sauce & Onion Rings

For Cote De Bouef (1 Hour Prep & Cooking)

Pre-heat the oven to 60c

Place a large frying pan over a high heat until it is smoking

Coat the bottom of the pan and with oil, when it starts to smoke, season the beef and brown on all sides.

Put the browned meat in the oven until the internal meat reaches 55c (40 minutes) remove from the oven and leave to rest for 15 minutes.

For Bone Marrow Sauce

Pour the beef stock into a large pan and place over a high heat. Bring to the boil and allow the liquid to reduce by three-quarters until 500g remains.

In the meantime, melt the butter in a medium pan and cook the shallots for approx 7 minutes until they are light brown in colour.

Add the white wine and allow to reduce by three-quarters.

Remove the shallot pan from the heat and add the dijon mustard. Stir thoroughly before adding the rest the reduced beef stock.

Add the sherry vinegar and lemon juice and whisk until all the ingredients are fully
incorporated.

Gently heat the sauce and when hot add the diced bone marrow and remove the pan from the heat.

The bone marrow should be soft but not melted. finely chop the herbs and add to the sauce and stir.

For Onion Rings (30 Prep & Cooking)

Whisk the flour, baking powder and salt with the beer and egg – until smooth – do not over mix or the batter will become tough.

Slice the onions as directed and separate the slices.

Dip the rings into the batter, using tongs, and drain off excess batter.

Carefully fry the rings for around 1 ½ minutes, turning over once, until golden brown.

Remove from the oil, drain the excess oil and season to taste.

If the batter becomes too thick, stir in a little more beer.

Wine Suggestion by Peter Adshead, Manager at Paul Tamburrini at Macdonald Holyrood Hotel: “For the Cote we can go more traditional red! I wouldn’t go for any blockbuster wines, Beef doesn’t need a huge wine but wines from Margaret River in Australia, Walker Bay in South Africa stick out for the job in mind.

“Both countries are traditionally hotter countries but these regions are coastal and are cooled giving a lovely elegance to their wines. Try a Syrah or Cabernet for the job in hand”

Tips for cooking with beef from Chef Tamburrini

• Ideally where possible try and use Scottish Beef. The beef is sourced from
known Scottish farms then traditionally aged for a minimum of 21 days.

• At Paul Tamburrini at Macdonald Holyrood hotel, we use water baths for
larger cuts off meat which helps cook the meat slowly and more evenly and a
Josper Grill for individual steaks which gives the steaks an amazing smoky
flavour and surprisingly keeps the meat really tender.

About The Author

Paul Tamburrini

Tamburrini has risen to the top of Scotland’s culinary scene alongside the late Andrew Fairlie, Tom Kitchin, Roy Brett and Martin Wishart. He has worked his way through the ranks, starting his career at 14, completing food and nutrition at school before working at a fish restaurant in Glasgow that dated back to the 1930s. He was executive chef at Glasgow’s One Devonshire Gardens (Hotel du Vin); head chef at Cameron House in Loch Lomond; and chef-director at the Honours, also in Edinburgh, alongside Martin Wishart.

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About The Author

Paul Tamburrini

Tamburrini has risen to the top of Scotland’s culinary scene alongside the late Andrew Fairlie, Tom Kitchin, Roy Brett and Martin Wishart. He has worked his way through the ranks, starting his career at 14, completing food and nutrition at school before working at a fish restaurant in Glasgow that dated back to the 1930s. He was executive chef at Glasgow’s One Devonshire Gardens (Hotel du Vin); head chef at Cameron House in Loch Lomond; and chef-director at the Honours, also in Edinburgh, alongside Martin Wishart.