Côte de Boeuf with Lavender and Olive Marinade served with stacked Ratatouille

10 August 2021

The ultimate weekend spoil is this explosive mix of flavours, paired with your Laborie Cabernet Sauvignon.

Recipe by: Mynhardt Joubert

Serves: 4
Prep time: 45 min
Baking time: 20 – 25 min Oven: 180 degrees celsius

 

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

Method:

Lavender Marinade Directions:

  1. 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.
  2. This marinade is great to make ahead and can be stored in a glass jar. Keep in the fridge until required.

Ratatouille Directions:

  1. Toss the aubergine, tomatoes and baby marrow in the olive oil and season with salt and pepper
  2. 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.

Côte de Boeuf Directions:

  1. Rub the meat with the pre-prepared lavender marinade overnight or for at least 3 hours
  2. Warm up a griddle pan till it is piping hot and grill the meat on each side for about 3 minutes – also grill on the fat side to render off most of the fat for about 4 to 5 minutes – let the meat rest for a good half an hour
  3. Warm in a hot oven of 200 degrees just before serving for about 5 to 6 minutes.
  4. Serve with ratatouille and lamb fat potatoes