Côte de Boeuf, mit Rotwein glasiert, Allerlei aus alten Gemüsesorten 
RECIPE
45 min

Rib of beef glazed with red wine, assortment of heritage vegetables

How should a rib of beef be cooked? Medium, medium, rare? Cooking beef is a science in itself and depends on individual preferences. The decisive factor is above all the careful choice of meat. It is always better to buy quality meat, for example Charolais or Salers beef with the Label Rouge label. This guarantees tasty, tender and aromatic meat with a beautiful deep red colour!

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Ingredients For

  • Beef Aquitaine
    Meat products
    Red Label Blond d'Aquitaine beef
    1 Filet piece cut in thin slices See the article
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    200 g See the article
  • 150 g
  • x 2
  • x 2
  • x 2
  • x 2
  • x 2
  • 10 ml
  • x 2
  • 150 g
  • 1 Spoon
  • Rubenkraut
    1 Löffel
In partnership with  Charoluxe

Cook the rice until very tender, add the egg white, season and add the molasses

Peel, clean and blanch the vegetables. Keep the greens of the vegetables, toss in oil and season finely.

Sear the meat on both sides and remove, deglaze with turnip cabbage and red wine. Add sugar and let it boil down.

Cover the meat with the rice and cook in the oven.

Break the crust and cut the meat into thin slices.  
Arrange with vegetables and pour the sauce over.  

Médoc
  • Pair with

    Medoc
    Fine red wine
    Chateau Potensac
    Growing region: Bordeaux

    At nose: floral bouquet, black fruits, spices, fresh liquorice. Clear structure.

    Haddock
    Haddock
    French plums
    French plums
    See Recipe