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Rib of Beef with Shallots and Vinegar
Côte de boeuf aux échalotes et au vinaigre
Preparation info
- For
two
people - Difficulty
Easy
- Ready in
30 min
Appears in
By Roger Vergé
Published 1979
Ingredients
1 800–1000 g 1 lb 12 oz
Method
- Season the beef with salt and pepper on both sides, and rub in the seasoning with the tips of your fingers.
- Heat a generous tablespoon of butter in a frying-pan and when it begins to foam put in the beef. Lower the heat so that the meat does not acquire a hard crust, and cook for 5–10 minutes each side, depending on the thickness of the meat and how well done y