91 Beef Cooked on Salt with Vintner’s Butter

Name: Beef Cooked on Salt with Vintner’s Butter
Yield: For four people
Cuisine: French
Ingredients: salt and freshly-ground pepper; 40 g (1½ oz) chopped shallots; 1 tablespoon each of freshly-chopped parsley and chervil; 1 pinch of grated nutmeg; 1 tablespoon olive oil; 1 forerib of beef on the bone weighing 1 kg (2¼ lbs), trimmed by the butcher; 600 g (1 lb 5 oz) coarse salt for grilling the steak; 250 g (8¾ oz) softened butter; 1 teaspoon fresh lemon juice; ¼ garlic clove, peeled and chopped; freshly-ground pepper; 3 tablespoons dry white wine; 1¼ teaspoons salt

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Côte de bœuf sur le sel au beurre vigneron ‘Gros sel used as a grill’

Ingredients

Main ingredients

1 forerib of beef on the bone weighing 1 kg (2¼ lbs), trimmed by the butcher
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Europe
France
Main course
Mediterranean

Method

Preparing and cooking the beef

Make sure the butcher gives you the third rib of the run of ribs, situated where the sirloin meets the forerib. Ask him to trim off all the bone except the actual rib itself. Flatten it slightly with the flat side of a cleaver.
Take the meat out of the refrigerator to