How To Cook Perfect Cote De Boeuf with Bernaise Sauce

Method

1. Heat your oven to 240° Season your beef well.
2. First, make your Bearnaise sauce. Whisk the egg yolks, season with salt and pepper and a tiny pinch of cayenne pepper. Add the vinegar, whisking carefully. Melt the butter, and warm to the point where it will gently cook the egg yolks. Now add the butter, whisking quickly until you have a smooth thick sauce. Add the tarragon leaves.
3. Prepare your salad, dress with a little oil, and salt and pepper, then set aside. Cook your fries.
4. Now cook the steak, which is the key part of the dish, and needs to be cooked perfectly. Heat a griddle pan until very hot, add the thyme, then sear the beef on both sides for 4 minutes per side. Turn once more, leaving pretty criss-cross patterns on the surface of the beef.
5. Now add the griddle pan to the oven (if the handle is oven safe), and roast for 6 minutes for rare, and 8 for medium. Check the core of the meat with a meat thermometer, it should be 50°C for rare, or 55°C for medium.
6. Rest for 10 minutes then carve to share and serve with the Bearnaise sauce, fries and salad on the side.