Grass-fed Irish Cote De Boeuf with almond caesar salad, beef dripping toast

Bord Bia

Bord Bia

Premium Supplier 4th November 2020
Bord Bia

Bord Bia

Premium Supplier

Grass-fed Irish Cote De Boeuf with almond caesar salad, beef dripping toast

60 min


Cote De Boeuf

  • 1kg Cote de boeuf
  • 100g Butter
  • 1 Clove Garlic
  • Salt

Almond caesar salad and beef dripping toast

  • 100g Tender stem broccoli
  • 3 Egg yolks
  • 100g Parmesan
  • 5g Anchovies
  • 1 Clove Garlic
  • 125ml Almond Oil
  • 200ml Rapeseed Oil
  • Few drops of almond essence
  • 40g Dijon mustard
  • 40ml White wine vinegar
  • Sourdough bread


Allow the Rib to come up to room temperature before cooking; this helps the heat transfer through the steak when cooking it. The cooking of your steak should be medium-rare to medium – anymore, and you’ll be left with a tough piece of meat.
Start with making the almond Caesar dressing by chopping together anchovy fillets, garlic, and add pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl.
Whisk in the egg yolks, mustard and vinegar then gradually whisk in the oils, and finally the Parmesan. Season with salt, pepper, and a few drops of almond essence.
Season the Rib of beef with a good quality salt like Malden sea salt and freshly ground black pepper, then add to a pan on a medium heat.
Allow to colour on all sides, and when halfway cooked, add the butter, garlic and rosemary. The butter will start to foam, and you can baste the Rib till the desired cooking temperature.
Once cooked leave it to rest, this is very important as it will relax the muscle and allow the steak to retain its juices, resting should be at least half the time you cooked the steak for.
Slice the sourdough and pan fry in the same pan as the beef till golden and set aside.
Before cutting the steak with a sharp knife, find the direction of the grain (which way the muscle fibres are aligned), then slice across the grain rather than parallel with it, this will help keep it tender and makes it easier to chew
Serve the sliced steak with the beef dripping toast and the tender stem broccoli dressed with the almond Caesar dressing, finish with freshly grated Parmesan and toasted almonds.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.