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The ultimate steak & roasties
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Total Time:
1 hour 30 minutes
Indulge in perfectly cooked luxurious beef paired with crispy, flavorful roast potatoes that will blow your mind. Squashed spuds with homemade flavored vinegar for an extra punch of deliciousness.
Ingredients:
  • 1 kg French-trimmed côte de boeuf with a good layer of intramuscular fat
  • 1.8 kg Maris piper potatoes
  • 1 bulb of garlic
  • 1 knob of unsalted butter
  • 2 sprigs of fresh rosemary
  • ½ a bunch of fresh woody herbs (15g), such as thyme, oregano, rosemary
  • 50 ml cider, white wine or red wine vinegar
  • ½ teaspoon fennel seeds or dried chilli flakes
Instructions:
  • Remove the meat from the fridge and let it come to room temperature. Preheat the oven to 200ºC/400ºF/gas 6 with a large roasting tray inside. Peel and halve potatoes, boil for 12 minutes, then drain and let them dry. Crush unpeeled garlic cloves. Take out the hot tray, add 1 tablespoon of olive oil, butter, rosemary, garlic, and potatoes. Toss and season with salt, then roast for 45 minutes to 1 hour until golden and crisp. Combine flavored vinegar ingredients in a spritzer. Tie woody herbs to a wooden spoon to make a herb brush. Heat a large ovenproof frying pan, add 1 tablespoon of olive oil, season the steak, and sear for about 8 minutes, turning and basting with herb brush. Roast in the oven for 15 minutes for medium. Rest the steak. Spritz the roast potatoes with flavored vinegar and return them to the oven. Lightly squash them and roast for a few minutes more. Slice the steak, sprinkle with salt, and drizzle with pan juices. Serve with the roasties, watercress, and mustard on the side.

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