CÔTE DE BOEUF with Asparagus and Blue Cheese Sauce
A Surrey Hills dry-aged côte de boeuf cooked over the Kadai to 50°C, with a Roquefort and mature cheddar sauce and asparagus turned in beef dripping. SIMON TAYLOR of Surrey Hills Butchers talks the science of dry aging as he cooks: how the same good moulds that ripen his beef put the blue in blue cheese, and how the yeasts in his aging fridge are cousins of the ones brewing the beer next door.
Ingredients
SERVES 2
THE STEAK
1 Surrey Hills dry-aged côte de boeuf, approximately
800g to 1kg Sea salt Freshly cracked black pepper
25g butter
25g plain flour
300ml whole milk
100g good quality blue cheese, such as Roquefort
50g mature cheddar, grated
1 bunch fresh asparagus
1 tablespoon beef dripping
A pinch of sea salt
Method
1. Bring the côte de boeuf up to room temperature and season generously all over with sea salt and freshly cracked black pepper.
2. Set the Kadai over a good bed of hot coals. Cook the steak over the heat, turning regularly to build an even, deep crust, until it reaches 50°C in the centre. Rest it somewhere warm while you finish everything else.
3. For the sauce, melt the butter in a pan at the edge of the fire, stir in the flour and cook for a minute to a smooth paste. Add the milk gradually, stirring all the time, until you have a silky white sauce. Crumble in the blue cheese and stir through the cheddar until melted and glossy.
4. Turn the asparagus in the beef dripping with a pinch of sea salt and grill over the coals for a few minutes, rolling it as it chars.
5. Carve the rested steak across the grain, spoon the sauce generously alongside and pile on the asparagus.
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Method
1. Bring the côte de boeuf up to room temperature and season generously all over with sea salt and freshly cracked black pepper.
2. Set the Kadai over a good bed of hot coals. Cook the steak over the heat, turning regularly to build an even, deep crust, until it reaches 50°C in the centre. Rest it somewhere warm while you finish everything else.
3. For the sauce, melt the butter in a pan at the edge of the fire, stir in the flour and cook for a minute to a smooth paste. Add the milk gradually, stirring all the time, until you have a silky white sauce. Crumble in the blue cheese and stir through the cheddar until melted and glossy.
4. Turn the asparagus in the beef dripping with a pinch of sea salt and grill over the coals for a few minutes, rolling it as it chars.
5. Carve the rested steak across the grain, spoon the sauce generously alongside and pile on the asparagus.
