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Côte de boeuf with matchstick fries recipe

Côte de boeuf with matchstick fries recipe

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Created by Kat Scott Payne

Cooking the perfect steak can be tricky but we’ve included all the cheffy tips and tricks in our recipe so that you can get the most out of your steak. Serve with your favourite sides, we love these crispy matchstick fries and fresh salad. See method

Ingredients

  • 1 Tesco Finest côte de boeuf
  • large pinch of fine table salt
  • 2 tbsp vegetable oil

For the matchstick fries

  • 500g Maris Piper potatoes (approx 2 large), peeled
  • approx. 1L veg oil for frying

For the salad

  • 2 Little Gem lettuce, roughly chopped
  • 30g rocket
  • 100g frozen garden peas, blanched and cooled
  • 2 tbsp extra-virgin olive oil
  • ¾ tsp honey
  • ½ tsp Dijon mustard
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

    5830kj
    1401kcal     70%

  • Fat

    97g 139%

  • Saturates

    23g 114%

  • Sugars

    9g 10%

  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 50.6g Protein 75.9g Fibre 9.1g

Method

  1. To prep the steak, take out of the packet and pat dry with kitchen paper, sprinkle on a little fine table salt then set aside. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. To prep the fries, slice or mandolin the potatoes into 2mm slices, lay flat and slice the other way to make matchstick-size fries then pat dry with kitchen paper. Heat a pot of oil until when you place a breadcrumb in it goes brown in 30 seconds. In batches, making sure not to overcrowd the pan, drop the fries in and cook for 90 seconds or until golden brown all over. Use a slotted spoon to remove onto kitchen paper and sprinkle with a little salt and set aside.
  3. For the salad, add the lettuce to a bowl with the rocket and peas. In a ramekin add the olive oil, honey, dijon mustard and some seasoning and mix thoroughly. Pour the dressing over and toss the salad together.
  4. To cook the steak, pat dry once again. Heat the vegetable oil in an ovenproof frying pan over a high heat for 2-3 minutes until smoking. Place the steak in the dry pan and cook over a high heat for 2 minutes each side, ensuring to brown the sides of the steak too.
  5. Place in the preheated oven and continue to cook for a further 10-14 minutes (rare), 12-16 minutes (medium) or 20-24 minutes (well done). Allow the steak to rest for 10 minutes before carving off the bone and slicing into chunky slices. Serve immediately alongside the fries and salad.

See more recipes from the Tesco Kitchen

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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