Aug 15, '07

“La côte de boeuf” with shallots in red wine sauce


This recipe is for lazy people. I am even surprised myself by the wonderful outcome as I’ve never cooked ” côte de boeuf” before and the final results tasted as good as the ” côte de boeuf” in L’Aterlier du Joel Robuchon. (Except that there was no the mouth-watering Joel Robuchon’s potato purée with it:))

If you cook for 4 people, you will need a nice “côte de boeuf” of 1Kg. I asked the butcher to prepare the meat for roasting in the oven. He cleaned and debonded the beef and tied it up. A good piece of beef is as important as good preparation.

One hour before cooking take out the beef from the fridge, drizzle with olive oil, rosemary, thyme branches and salt and pepper. I think this step was one of the factors why the meat turned so tender.


Meanwhile, braise the shallots in red wine. Peel the shallots and saut them in butter (around 30 g for all these shallots you can see in the picture above), two spoons of sugar, salt and pepper for about ten minutes.


When the shallots start to become transparent, add a big glass of good red wine and around one-third of that glass of Xeres vinegar. Reduce the fire and boil the sauce for around half an hour, till the liquid evaporates and the sauce gets the hot caramel sauce texture.

red wine

Preheat the oven at 240 degrees Celcius. Roast the “côte de boeuf” for 15 minutes, turn over the meat and roast for 10 minutes more. When the roasting is over, take out the meat and let it rest for 5 minutes. Serve with “fleur de sel”( sea salt) and the shallots braised in the red wine sauce…  Bon appéttit!


Of course- the happiest creature about the “côte de boeuf” at home was my dog.  She knows the things that are good for her 🙂

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