Last weekend was so glorious our barbecue kept winking at us. That's it, I said, time to dust the beast, Barbie season is officially starting! A big, juicy cote de Boeuf (or as you Brits so funnily call it "coat de bouffe") was most appropriate for our big opening. Add to that a bunch of seasonal vegetables marinated in lemon, oil and fresh herbs and then seared on the grill and a homemade béarnaise sauce, and here we were, flying in culinary heaven.
Barbecued CĂ´te de Boeuf with grilled marinated vegetables and BĂ©arnaise sauce
|
Recipe by: Anne-Laure Busy:30 min, Total prep time: 40 min (plus 2 hours marinade) Serves: 4 |
Marinate the cote de boeuf in a splash of olive oil and vinegar and 2 tablespoons fresh herbs, turning it over halfway through; take it out of the fridge 45 minutes before grilling.
On the barbecue, sear it 3 minutes on each side close to the heat, then 7 minutes on both sides (or a bit longer if you like it well done), further  away from the heat.
When ready, season to taste and keep it warm under an aluminum foil for 10 minutes before cutting. This will allow the juices to set.
Prepare the vegetables:
Cut the aubergines lengthways into 5 mm slices. Salt them and let them stand for half-an-hour in a colander. This will draw their water out and make them less prone to absorb oil. After 30 min, rinse them well under cold water and pat them dry.
Wash the asparagus and cut 2 cms (1 inch) off their bottom. If they have a fat root with a thick, fibrous skin, peel the bottom third with a vegetable peeler.
Marinate the vegetables in the olive oil, garlic, lemon juice and 3 tablespoons herbs for at least one hour. Grill on the barbecue while the cooked meat is resting, Start on high heat for a couple of minutes, then finish further away from the heat for 7-8 minutes, until cooked through. Do not burn them!!
Once the vegetables are ready, mix them back into any remaining marinade, sprinkle with salt flakes and freshly ground pepper and serve immediately with the meat and sauce béarnaise.
Prepare the sauce béarnaise (7-8 min):
Reduce the vinegar with the tarragon and shallots in a small saucepan over low heat , until all the vinegar has been absorbed. Check regularly so as not to let the herbs burn.
Once all the vinegar has disappeared, take the pan off the heat and whisk in 2 egg yolks. Whisk for one minute then place the pan back over low heat, whisking continuously until the mixture thickens and its colour becomes creamy. Add the butter bits by bits, whisking continuously. When ready, take off the heat and serve immediately.
Prepare the meat:
Marinate the cote de boeuf in a splash of olive oil and vinegar and 2 tablespoons fresh herbs, turning it over halfway through; take it out of the fridge 45 minutes before grilling.
On the barbecue, sear it 3 minutes on each side close to the heat, then 7 minutes on both sides (or a bit longer if you like it well done), further  away from the heat.
When ready, season to taste and keep it warm under an aluminum foil for 10 minutes before cutting. This will allow the juices to set.
Prepare the vegetables:
Cut the aubergines lengthways into 5 mm slices. Salt them and let them stand for half-an-hour in a colander. This will draw their water out and make them less prone to absorb oil. After 30 min, rinse them well under cold water and pat them dry.
Wash the asparagus and cut 2 cms (1 inch) off their bottom. If they have a fat root with a thick, fibrous skin, peel the bottom third with a vegetable peeler.
Marinate the vegetables in the olive oil, garlic, lemon juice and 3 tablespoons herbs for at least one hour. Grill on the barbecue while the cooked meat is resting, Start on high heat for a couple of minutes, then finish further away from the heat for 7-8 minutes, until cooked through. Do not burn them!!
Once the vegetables are ready, mix them back into any remaining marinade, sprinkle with salt flakes and freshly ground pepper and serve immediately with the meat and sauce béarnaise.
Prepare the sauce béarnaise (7-8 min):
Reduce the vinegar with the tarragon and shallots in a small saucepan over low heat , until all the vinegar has been absorbed. Check regularly so as not to let the herbs burn.
Once all the vinegar has disappeared, take the pan off the heat and whisk in 2 egg yolks. Whisk for one minute then place the pan back over low heat, whisking continuously until the mixture thickens and its colour becomes creamy. Add the butter bits by bits, whisking continuously. When ready, take off the heat and serve immediately.
Sirloin is the same cut of meat at the cote de boeuf, except that it does not have the bone on.
Ingredients
1 large cĂ´te de boeuf of 1.3 kg, or 800g thick (2 inch) sirloin cut
2 medium aubergines
2 bunches asparagus
6 tablespoons olive oil
Juice of 1 lemon
5 tablespoons fresh chopped herbs: thyme, rosemary, mint, ...
2 garlic cloves
Sea salt flakes and pepper
For the BĂ©arnaise:
10 cL wine vinegar (plus a dash for the meat marinade)
1 bunch tarragon, finely chopped
2 shallots, finely chopped
2 egg yolks
200g butter
1 large cĂ´te de boeuf of 1.3 kg, or 800g thick (2 inch) sirloin cut
2 medium aubergines
2 bunches asparagus
6 tablespoons olive oil
Juice of 1 lemon
5 tablespoons fresh chopped herbs: thyme, rosemary, mint, ...
2 garlic cloves
Sea salt flakes and pepper
For the BĂ©arnaise:
10 cL wine vinegar (plus a dash for the meat marinade)
1 bunch tarragon, finely chopped
2 shallots, finely chopped
2 egg yolks
200g butter
Copyright © 2009 Tasty Diaries. All rights reserved.
