Cote De Boeuf Roast

  • 2.2kg of Cote De Boeuf
  • Drizzle of oil
  • Teaspoon of salt
  • Teaspoon of pepper
  • Teaspoon of goose or duck fat
  • Knob of butter


  1. Remove your chop out of the packaging, pat dry and bring to room temperature.
  2. Preheat your griddle or heavy based frying pan until it sizzles.
  3. Massage the meat with a little duck or goose fat to form a thin film.
  4. Then season the meat, we recommend salt or pepper. Top tip: don’t overcrowd the cooking base!
  5. Cook over high heat, turning the meat over once a rich, golden crust has formed. Then reduce the heat to medium. Top tip: If you like your meat medium rare, cook for 7 to 8 minutes on the first side and then 5 to 6 on reverse.
  6. Alternatively, depending on your personal preference, you can pop the Cote De Boeuf into a preheated oven (200°C) and finish cooking for 8 to 10 minutes.
  7. Finish by adding a large knob of butter and basting the meat for a minute or two. Simply spoon over the melted butter to enrich the steak.
  8. Leave to rest in a warm place for at least 7 to 8 minutes before carving. Top tip: Gently press your thumb into the meat, the more spring back you get the more well done your meat is.
  9. Serve with vegetables, roast potatoes, roast puddings and drizzle in gravy!