Côte de Boeuf with Lavender and Olive Marinade served with stacked Ratatouille
AND LABORIE CABERNET SAUVIGNON
The ultimate weekend spoil is this explosive mix of flavours, paired with your Laborie Cabernet Sauvignon.
Serves: 4
Prep time: 45 min
Oven: 180 degrees celsius
Baking time: 20 – 25 min
- CHEF MYNHARDT JOUBERT –
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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 INGREDIENTS:
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
Lavender Marinade METHOD:
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 METHOD:
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 METHOD:
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.
Côte de Boeuf with Lavender and Olive Marinade served with stacked Ratatouille
AND LABORIE CABERNET SAUVIGNON
The ultimate weekend spoil is this explosive mix of flavours, paired with your Laborie Cabernet Sauvignon.
Serves: 4
Prep time: 45 min
Oven: 180 degrees celsius
Baking time: 20 – 25 min
- CHEF MYNHARDT JOUBERT –
______________________________________________
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 INGREDIENTS:
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
Lavender Marinade METHOD:
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 METHOD:
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 METHOD:
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.