Dinner

Côte de Boeuf Rôtie aux Champignons de Saison et Sauce Poivre Vert

Name: Côte de Boeuf Rôtie aux Champignons de Saison et Sauce Poivre Vert
Prep time: 16 min
Cook time: 28 min
Total time: 44 min
Yield: 2 servings
Ingredients: 2 prime rib steaks (côte de boeuf), 280g each, 4cm thick; 300g mixed mushrooms (chanterelle, porcini, cremini), cleaned and halved; 150ml beef stock, warm; 100ml heavy cream, room temperature; 4 tbsp unsalted butter, divided; 2 tbsp green peppercorns in brine, drained; 3 fresh thyme sprigs; 2 cloves garlic, crushed; 1½ tsp fine sea salt, divided; ½ tsp freshly cracked black pepper, divided; 1 tbsp neutral oil; 1 shallot, minced; Fleur de sel for finishing

A perfectly roasted prime rib steak, rose-pink inside and deeply caramelized outside, accompanied by a medley of chanterelles and porcini sautéed in brown butter. Finished with a luxurious green peppercorn cream sauce and fleur de sel. Bistro grandeur.

525calper serving 7gprotein 18gcarbs 49gfat 16min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this