08 Aug Côte de Boeuf with Lavender and Olive Marinade served with stacked Ratatouille
Ingredients
Côte de Boeuf
- 1 x large Côte de Boeuf/Rib steak, approx. 1,2kg
Lavender Marinade
- 45 ml olive oil
- 30 ml honey
- 10 crushed heads of lavender
- 2 garlic cloves, grated
- Juice of 1 lemon
- Salt to taste
- Pink peppercorns to taste
Ratatouille
- 2 large aubergines, sliced, salted and rinsed
- 3 handfuls of vine tomatoes
- 2 large red peppers, deseeded and quartered
- 6 baby marrows, sliced in half lengthways
- 4 garlic cloves, grated
- 75 ml olive oil
- salt and pepper
Instructions
Lavender Marinade
- Oven Temperature: 180 degrees Celsius
- Mix all the marinade ingredients together and brush over the Côte de Boeuf and allow the meat to marinate overnight or for 4 hours minimum.
- Season the beef and grill over hot coals till medium rare, let it rest and gently warm before serving.
- This marinade is great to make ahead and can be stored in a glass jar. Keep in the fridge until required.
Ratatouille
- Toss the aubergine, tomatoes, red peppers and baby marrow in the olive oil and season with salt and pepper
- Roast individually on a griddle pan, let it cool and stack before serving - warm in a hot oven and serve with lamb fat roasted potatoes.