Côte de boeuf with thyme, garlic, and a red wine sauce from Leiths How to Cook by Leiths School of Food and Wine

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Notes about this recipe

  • Ro_ on September 29, 2019

    I had a Cote de boeuf that was twice as big as the recommended weight in the recipe, but I found I needed to more than double the cooking time to get a (still very rare) cuisson. Nonetheless the flavours were great. Definitely check the doneness before removing from oven rather than assuming the recommended time will give the right result.

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