[BBQ] Côte de boeuf à la crème d'ail

[straffo]

cote de boeuf :


Put some olive oil on it + herbe de provence + some mustard seed + special herb mix made by my father.

Crème d'ail :
in the middle of the garlic there is a germ : remove or it will add bitternes to the preparation

Put your garlic in cold water let it boil then drain
Repeat 7 time.

Mash the garlic put in a sauce pan.

Add sour cream salt + pepper.

Done for the cream

BBQ your beef , 2 minute per side then conver the BBQ and let it for 2 * 7/10 min (depending on your taste)

Serve with french/green beans and some "pomme duchesse/noisette".

[Furball]

sounds a bit too french for my liking.

[straffo]

Whatelseyaexpect ?

[Chortle]

What kind of subversive neo-anarcho-nihilistic terrorist serves beef without Yorkshire pudding? We didn't get the rosbif label for nothing you know.

[straffo]

[Toad]

Thanks, Straffo! Always fun to try something new.

Now, how many cloves of garlic, how much sour cream? And you have to tell us what's in the special herb mix!

I found a recipe for Pommes Duchesse, so I'm ready there.

I have some nice cotes de boeuf ready for after you answer.

Merci!

[straffo]

It's pretty hard to translate this recipe so I'm using some latin name because I don't know the English name of some herbs.

Special mix is made of :
(in equal proportion of each ingredient*)

Dry coriander
Dry onion
Dry red  sweet pepper (this)
dry green  sweet pepper (this)
Black pepper.
Carum carvi seeds (a sort of cumin aka Cuminum cyminum)
Mustard seed



*depending of the year as sometime one or more of the ingredient is not availlable in my kitchen garden

For the garlic cream you need 1.5 glove + about 5 spoon (about 20 centilitre).
You can add to the cream some muscade aka "Myristica fragrans" or nutmeg.

If you don't have all the ingredient of the special mix just mill mustard seed + black pepper.
It add taste but it's not mandatory it's just that I'm addicted to this mix and I've a tendency of using it each time I can

[Curval]

Originally posted by straffo
BBQ your beef , 2 minute per side then conver the BBQ and let it for 2 * 7/10 min (depending on your taste)

I'm confused by this Straffo.

What do you mean by 2 * 7/10 min ?

Do you mean each side for that long...flip it over?

The garlic sauce sounds yummy.

You really need to post some more recipes..especially for sauces.

[straffo]

7/10 mean between 7 and 10 minutes

I should remeber you use this notation for fractions

[Toad]

OK, let's see if I have this right.

Put Olive Oil, Herbes de Provence, Mustard seed and "special mix" and let it sit for how long? This is a sort of marinade, right?

The Special Mix:

Dry coriander  Seeds, right? Or Ground?

Dry onion   Flakes or Onion Powder?

Dry red sweet pepper (this)  We have this available as flakes or chunks
 
dry green sweet pepper (this) Flakes or Chunks?
 
Black pepper
 
Carum carvi seeds (a sort of cumin aka Cuminum cyminum)  Here that is "Caraway seeds"; easy to get.

Mustard seed   Easy to get.

*************

How long do you let this sit on the cote before cooking?

I understand 2 minutes per side, then cover and cook 7-10 minutes MORE per side?  That's a LOT of cooking... it'd be 25 minutes! I usually have my steaks done in about 10, 5 on each side. Are you cooking these "well done" or sort of "medium rare?" How hot is the fire?

[Curval]

Originally posted by straffo
7/10 mean between 7 and 10 minutes

I should remeber you use this notation for fractions

I realise that Straffo..what is the 2 *?  Each side?

lol  Toad is as confused as I am...seems like a long time to me.

[straffo]

wow
More questions than I've expected

Put Olive Oil, Herbes de Provence, Mustard seed and "special mix" and let it sit for how long? This is a sort of marinade, right?

About 1 hour , I think  it's more what you call a rub than a marinade.

Dry coriander  Seeds, right? Or Ground?

Seed

Dry onion   Flakes or Onion Powder?

Flakes

Dry red sweet pepper (this)  We have this available as flakes or chunks

Wtf is a chunk ?
I think flakes.

dry green sweet pepper (this) Flakes or Chunks?

Flake see above

How long do you let this sit on the cote before cooking?

1 hour.

I understand 2 minutes per side, then cover and cook 7-10 minutes MORE per side?  That's a LOT of cooking... it'd be 25 minutes! I usually have my steaks done in about 10, 5 on each side. Are you cooking these "well done" or sort of "medium rare?" How hot is the fire?

The cote was about 2 inch thick (5 cm)
For 7 min per side I had medium rare I will never use 10 min except for my father in law who eat beef "well" or more.
I used this as a reference.
I use a weber BBQ (this)
 fire is hot as hell for the first 4 minutes   and as low as I can for the last 14 minutes (something like 50/60°)

You're right Curval the 2* stand for 7 min for each side

[Toad]

Rub v marinade: Rubs are usually totally dry; using olive oil would make it "wet', thus a marinade but I see that with only a small amount of olive oil it is essentially a rub.

A  "chunk" would be small pieces of dried pepper. Not much good in a rub but would have the desired effect in a very liquid marinade.

Medium rare is good! Would probably work with 5cm beef. Most of ours is more like 1.5 inch or so. I think my grill would take less time... a thing to experiment with and use a good meat thermometer to make sure.


Merci! I will give this a try!

[straffo]

A precision  the beef weighted 1.2 Kg that explain the long time needed.

Btw I'm preparing the dinner so stay tuned I'll post another recipe soon

[Gunslinger]

Originally posted by Curval
I'm confused by this Straffo.

What do you mean by 2 * 7/10 min ?

Do you mean each side for that long...flip it over?

The garlic sauce sounds yummy.

You really need to post some more recipes..especially for sauces.

Arent you more of the type to get this as "take out" verses doing it yourself?