Bone in Ribeye with Stilton Sauce
Bone in ribeye, otherwise known as côte de boeuf, pan seared then roasted to perfection and served with an easy Stilton steak sauce.
Equipment
- Large frying pan or skillet
- roasting dish - if the frying pan is not oven proof
- carving fork - for turning
- Sharp knife
- Aluminium foil
- Saucepan
- Wooden spoon
Ingredients
- 1 kg bone in ribeye
- ½ teaspoon salt
- 1 teaspoon pepper
- 2 tablespoon butter
- 1 teaspoon oil
For the sauce
- 300 ml crème fraîche
- 150 g Stilton
- ½ teaspoon pepper
Instructions
- Bring the meat out of the refrigerator 30 minutes before cooking
- Season the meat on both sides with salt and pepper.
- Put the oil in the pan over a high heat and sear the meat on all sides for about 2 to 3 minutes a side, until golden brown all over.
- Add the butter to the pan to melt and baste the meat.
- Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6.
- For a medium rare roast - cook for 12 minutes per pound or 500g.
- For a rare roast - cook for 10 minutes per pound or 500g.
- Let the meat rest, loosely covered with foil in a warm place, for 5 minutes.
- Roughly chop the cheese and place in a saucepan with the crème fraîche.
- Place over a low heat and gently stir until the cheese has melted.
- Add the remaining pepper and check the seasoning.
- Carve long downward slices from the end opposite the bone.
Nutrition
Calories: 1053kcalCarbohydrates: 7gProtein: 81gFat: 78gSaturated Fat: 41gPolyunsaturated Fat: 3gMonounsaturated Fat: 27gTrans Fat: 0.01gCholesterol: 242mgSodium: 1247mgPotassium: 1048mgFiber: 0.3gSugar: 4gVitamin A: 453IUCalcium: 304mgIron: 6mg
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