Côte de boeuf with watercress and real ale mustard - James Martin
James Martin - My Kitchen
Serves 2 large portions or 4 smaller ones
Ask our Provenance Village Butcher Team for a 1kg rib of beef with the chine bone removed. Season the beef with salt and pepper and brush with 2 tablespoons of olive oil. Set a frying pan over a high heat and, when it starts to smoke, add the beef and cook for 4-5 minutes on one side, then turn over and cook for a further 4-5 minutes. Turn the beef to seal the edges and cook for a further 4 minutes on each side, or 8-10 minutes per side if you prefer your meat well done.
Remove the beef from the pan, place on a chopping board and allow to rest for 5 minutes before carving.
To make the watercress salad, whisk 1 tablespoon of cider vinegar, 3 tablespoons of rapeseed or extra-virgin olive oil and 1 teaspoon of Kitchen Garden real ale mustard together in a bowl and season to taste with salt and pepper. Place 110-150g watercress, thick stalks removed in another bowl and drizzle over the dressing, tossing the leaves to coat evenly. Place in a serving bowl and set aside.
To serve, cut the beef into fairly thick slices and serve the mustard and the watercress on the side.