Steak Evening For 2
x1 Cote de Boeuf
x1 Mash Potato
x1 Oven Roasted Veg
x1 Pepper Sauce
Cote de Boeuf
In France, a lot of restaurants would have served them for sharing. You might hear them now being called cowboy steaks and tomahawks, but we are sticking with the classic name the Cote de Boeuf.
Translation: A cut of beef.
It is so simple, it originated from France and is the middle rib of the animal. And when you cut it naturally on the rib it is a thick enough steak for two for sharing.
To me it’s seven minutes each side on a hot pan, and then seven to 15 minutes in the oven, depending on how you like it. But again it’s a 15 minute rest.
Slice it, season it with a good Achill Salt, and then share it, maybe put it on a board, do some roasted tomatoes with it, you know, that sort of thing.
Creamy Mash Potato
Sigh! Mashed potato. We know mash potatoes are labour intensive thats why we have made this creamy mash that is ready to be warmed in the oven. Remove cling film and cook in a preheated oven at 180c for 20 minutes.
Oven Roasted Root Veg
Our brand new side dish of roasted carrot and swede is perfect combination for a side that will accompany any meat based dish. Comfort food at its best! We suggest emptying the veg into a roasting tray, spread well and cook for 30 minutes at 180c. Alternatively, Remove cling film and roast in the tray for 30 minutes at 180c turning once.
The Brown Pig