Cote de boeuf with tarragon garlic butter
- 2.7kg Our Farm Cote De Boeuf, room temperature
- 2 tbs extra virgin olive oil
- 200g unsalted butter, softened
- 2 garlic cloves, crushed
- 1 bunch tarragon, finely chopped
- zest of 1 lemon
- 1 tsp smoked salt
To make the tarragon and garlic butter, place butter in the bowl of an electric mixer with the paddle attachment and whisk butter for 6-8 minutes or until pale and creamy. Add garlic, tarragon, lemon zest and salt and continue to whisk for a further 2-3 minutes.
Transfer the butter onto a sheet of baking paper, roll up to form a cylinder shape, twist both ends and keep in the fridge for a couple hours or until the butter is cold and solid.
Preheat oven to 100°C fan forced. Season beef on both sides. Place 2 cups of water into a large cast-iron roasting dish, with a small roasting rack on top followed by the beef. Cook beef for 1 hour to 1 hour 30 minutes for medium rare.
Remove beef from oven, discard water and remove baking rack, wipe out roasting tray with paper towel and place the tray on the stovetop over medium heat, making sure you cover two burners.
To the roasting tray add half of the tarragon garlic butter and allow to melt, add the beef and cook on each side for 5-6 minutes or to your liking. I cooked mine at medium rare.
Cover steak with foil and allow to rest for 15 minutes. Slice steak and serve with creamy mash, bitter greens and remaining butter.