Easy Côte de Boeuf a l’Echalote Grise
Rib of Beef with Gray Shallots – Christian Constant
Christian Constant is one of the most renowned chefs in France, for much more than his Michelin-starred cooking. Christian Constant has uniquely trained the next generation of leading chefs, including Eric Frechon (3 stars), Emmanuel Renaut (3 stars), Jean-François Rouquette (1 star), Yves Camdeborde, Christian Etchebest, Thierry Faucher, Thierry Breton and more. To top that, he has also revolutionized French cuisine.
Christian’s New Website With Recipes
From NPR Radio’s Interview: Who Says French Food Can’t be Friendly?
…Constant now has four restaurants, each one small and relatively inexpensive, but still focused on quality food. (Take a look at one of the menus.) He’s leading a mini-revolution that’s reverberating in a small-but-devoted segment of France’s culinary community….
Thanks to Maison Constant’s new website and newsletter, I discovered this simple recipe for Côte de Boeuf a l’Echalote Grise.
Rib of Beef with Gray Shallots
Philippe loves beef and cooked it for lunch today! Very easy and delicious.
For 6 people
Preparation: 5 minutes – Cooking time: 15 minutes
Ingredients
2 rib steaks, about 22 – 28 oz each (600 – 800 g) depending on your guest appetites. Philippe definitely prefers 28 oz plus!
Table salt
4 chopped shallots
Peanut oil
Sea Salt
Freshly ground pepper
Salad:
2 hearts of sugar lettuce or sucrine
Vinaigrette dressing using old wine vinegar
Preparation:
Salt the ribs with fine salt on both sides.
Sear them on a hot grill skillet 5 minutes on one side, 5 minutes of each other, then to create cross grilling, rotate each 90 degrees, 5 minutes on each side.
Spread the chopped shallots on the rib steaks, then drizzle with peanut oil. Cover with aluminum foil and set aside. Before serving, sprinkle with sea salt and freshly ground pepper.
Serve the steaks with crisp sugar lettuce hearts seasoned with vinaigrette and mashed potatoes.
