Cote de boeuf from Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain

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Notes about this recipe

  • Ro_ on September 24, 2023

    Good method I think. My cote de boeuf could have been more tender, but I think that's down to the quality of meat. I spent quite a while browning it in the pan, and gave it a good 10 minutes in the oven - it was still rare, but that's how we like it anyway. The bearnaise is a great accompaniment.

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