Côte de Boeuf au Fleurie

Preparation info

    • Difficulty


Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

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Put a seasoned rib of beef in a tin-lined copper sauté pan in which there is some beurre noisette. Let the rib cook for fifteen minutes on each side, basting frequently.

Remove the rib and put it on a plate that will collect the juices. Let it stand for at l