Ingredients
- Côte de boeuf/rib of beef 1-1.2kg
- 2tbs vegetable oil
- 30g butter
- 2 shallots, finely diced
- 2tbs freshly ground black pepper (Sarawak if you can source it)
- 100ml brandy
- 100ml white wine
- 300ml good-quality beef stock
- 300ml cream
- 1tbs green peppercorns in brine, strained
- 1tbs brandy
- Lemon juice, to season
- Sea salt
- Preheat the oven to 100 degrees and put a wire rack in a roasting tin.
- Place the beef on the wire rack over the tray to keep air flowing around it while it cooks.
- Place the beef in the oven and stud with a meat thermometer, pressing it all the way to the bone at its thickest part. Set an alarm for an internal temperature of 62 degrees for well done, 48 degrees for medium, 45 degrees for medium rare or 42 degrees for rare. Depending on the texture of the meat, this could take about an hour.
- When the steak is four or five degrees away from your target temperature, make the sauce. Place a nonstick pan on the heat. Add the butter and allow it to melt. Add the shallots and pepper and fry gently for three to four minutes until the shallots are soft.
- Increase the heat before deglazing the pan with the brandy and white wine (be careful if you are using a gas hob, as it could ignite for a few seconds). Allow the liquid to reduce until it has almost disappeared, then add the beef stock and cream. Keep it cooking over a high heat until it reduces and thickens to a sauce consistency (this may take 10 minutes).
- Once the sauce consistency is achieved, remove it from the heat. Stir through the peppercorns, a tablespoon of brandy, and season with some lemon juice and salt.
- When the beef reaches your desired temperature, place a heavy-based pan on the heat and allow it to get smoking hot. Add a tablespoon of vegetable oil and a touch more butter and colour the beef on all sides very quickly – we are talking just 30 seconds for each side.
- Remove from the pan and rest the meat for five minutes before slicing. Season the beef with salt and serve with the peppercorn and brandy sauce on the side.
