Recipe & Images by Shelley @dishydishesx on Instagram

Few cuts make a statement quite like a beautifully cooked Organic Côte de Boeuf. Richly marbled, full of flavour, and perfect for sharing, it's a cut that rewards simple cooking and quality ingredients.

Shelley serves alongside a warm Caprese salad of roasted tomatoes, garlic, buffalo mozzarella, and fresh basil, this recipe makes a wonderful weekend meal or special occasion feast.

Serves 2

For the Organic Côte de Boeuf

Ingredients

• 1 Organic Côte de Boeuf from The Organic Butchery
• Salt and black pepper
• Butter
• 1 shallot
• Garlic cloves
• Fresh rosemary

Method

First, bring the Côte de Boeuf up to room temperature.

Season generously with plenty of salt and black pepper.

Heat a frying pan until very hot and add the steak. Baste with butter as it cooks, adding a shallot, garlic, and rosemary to the pan for extra flavour.

Cook for 3–4 minutes on each side until a beautiful golden crust forms.

Next, transfer the steak to a roasting dish and place into a preheated oven at 180°C for 8–10 minutes. This cooking time will produce a medium finish.

Once cooked, cover loosely with foil and allow the meat to rest for 10–15 minutes before carving into slices.

Warm Caprese Salad

Ingredients

• 300–400g mixed tomatoes
• 8 cloves garlic
• Extra virgin olive oil
• Salt and black pepper
• 1 buffalo mozzarella
• Fresh basil

Method

Place the tomatoes and garlic into a roasting dish.

Drizzle with extra virgin olive oil and season with salt and black pepper.

Roast in the oven for 20–30 minutes, until the tomatoes have softened and become beautifully sweet.

Once softened, gently squash the tomatoes with the back of a spoon.

Tear the buffalo mozzarella into pieces and place in and around the warm tomatoes. The residual heat will gently melt the cheese.

Finish with fresh basil and a final drizzle of extra virgin olive oil before serving alongside the carved Côte de Boeuf.

A simple yet impressive meal that lets exceptional organic beef take centre stage.