• Background Image - Favourite Recipes | Drinking ARA wine at the Blue Cowboy, San Francisco

    Drinking ARA wine in New Zealand

  • Background Image - Favourite Recipes | Enjoying a cool glass of ARA Sauvignon Blanc in Hyde Park

    Enjoying a cool glass of ARA Sauvignon Blanc in Hyde Park.

Find the perfect meal and the perfect wine for any occasion.

Cote De Boeuf A La Grandmere

Grandma’s Roast Short Ribeye Steak, Pan-Roasted Vegetables

Cote de Boeuf is a cut of meat which needs to be seared golden then slowly pan-roasted over a uniform medium heat to avoid charring and maximise the match with the Ara Resolute Pinot Noir.  Serve on the bone.

Serves: 2      Preparation : 20 mins      Cooking : 20 mins
 
Courtesy of Chef Chris Green, Arbitrageur Wine Room & Restaurant

Ingredients

1 Cote de Boeuf (Short Rib Steak or OP Rib) of approx 500g 

Olive oil, Salt & Pepper

De-sinew and tie string around the Côte de Bœuf to the shape of the cutlet – or have your butcher do this for you. 

 

Pan-Roasted Vegetables

1 large potato, 1 parsnip, 1 carrot                                                                                                 

4 baby onions, 1 small aubergine                                                                            

All washed, peeled and prepared for roasting

12 blanched olives, 80g butter

Dash olive oil, Rosemary, Thyme

Sauce

1 zucchini (sliced)  ,Cup of spinach leaves

50g button mushrooms (sliced)

1 clove of garlic (peeled & chopped)

150mls of beef stock, 50g of butter

Pinch of dried tarragon, 2 tomatoes, concassé

4 tablespoons of Ara Pinot Noir

                                                                                       

Preparation

1. Preheat your oven to 200C.

2. Prepare the vegetables: Melt butter and pan fry root vegetables with baby onions and olive oil until golden.  Add aubergine, olives, rosemary and thyme.  Transfer to a roasting pan and place in oven.

3. Heat pan until hot.  Season the Côte de Bœuf and seal for 3 minutes each side, or until golden, avoid charring.  Place in oven, and roast for a further 6 minutes until the beef is medium rare.  Remove the beef to rest in a warm place for 8 minutes before serving.

4. While the beef is resting, and the vegetables continuing to roast, prepare the sauce.

5. Sauce: Deglaze the pan used for the Côte de Bœuf with the Ara Pinot Noir, scraping any sediment from the pan surface.  Add the beef stock and heat over a high temperature until reduced by half. Strain into a separate dish.  Heat butter with dash of olive oil in a pan, and sauté mushrooms, garlic and zucchini.  Add the strained sauce, then add tomato, basil and spinach and season to taste.  

6.  Serve the Côte de Bœuf on a warmed plate, surrounded by the vegetables, with the sauce drizzled over top.

 

 

This recipe is a perfect match for: