Côte Steak Date Night Box

Enjoy the perfect Côte date night in.

ON THE MENU:

Starter – French Onion Soup with Comté cheese croutons and our famous Fougasse

Main – 227g Ribeye steak with garlic butter

Sides – Creamed Spinach & Frites

Dessert – Crème Caramel – a traditional set vanilla pod custard with dark caramel

French Wine from our Cellar

Why not add our pick of wines to make your experience even more special:

Les Mougeottes, Pinot Noir – 750ml 13% abv. Hints of black cherry and raspberry fruit.

Adults need around 2000kcal a day.  

For all allergen, ingredient & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

For full ingredients and dietary information please click here.

French Onion Soup: 293 kcal per portion
Baguette: 171kcal per half baguette
Ribeye Steak: Beef (100%) 559 kcal per portion
Garlic Butter: 213 kcal per portion
Frites: 391 kcal per portion
Creamed Spinach: 181 kcal per portion
Crème Caramel: 325 kcal per portion

For best results oven cook. Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. We’d recommend getting all your dishes out of the fridge and reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit! 

STARTER

French Onion Soup

Served with Comté croutons and fougasse.

Prep time: 2 minutes Cook time: 15 minutes

 Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).

1. Slice the baguette at an angle into 6 pieces and place them onto a baking tray. Sprinkle with the grated Comté cheese.
2. Place in the centre of the oven for 5 minutes. Meanwhile place the fougasse on a baking tray, reserving the garlic butter for later.
3. When the 5 minutes has elapsed, add the fougasse to the oven and set timer for 10 minutes.
4. Once the 10 minutes it up, the fougasse should have gone golden brown and the cheese on the croutons should have melted. Remove everything from the oven and finish the fougasse by topping with garlic butter.
5. Heat up the soup according to the instructions below:

On the Hob

Decant into a sauce pan and reheat over a medium heat to simmering point.

Microwave

Transfer the soup into a microwavable container, cover, and heat up for 4 minutes, stirring half-way through.

To serve

Portion the soup into soup bowls, add the cheese croutons and serve with fougasse on the side.

MAIN

Prep time: 5 minutes Cook time: 25 – 35 minutes

Ribeye Steak 

• Remove the steak from the fridge, 1 hour before cooking, keeping it in its packaging.
• Remove the steak from its packaging and drizzle the steak with olive oil and season with salt and pepper.
• Sear in a hot pan or chargrill to desired temperature. Avoid turning too often.
  1. We recommend 2-3 minutes on each side for medium rare and 4-6 minutes for medium
  2. For well-done we recommend that you sear the steak on each side for 2-3 minutes and finish cooking in a preheated oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6) for 15-20 min depending on thickness of the steak
• Once cooked, remove from pan and rest for 5 minutes before eating.

Frites

• Pre-heat the oven (Fan oven at 180°C / electric oven at 200°C / gas mark 6).
• Empty the frites onto a non-stick baking tray and spread evenly.
• Place into the centre of the oven for 25 minutes or until golden.
• Season with salt to taste.

Garlic Butter – ready to serve. Slice into rounds and place onto the cooked steak.

Creamed Spinach

DESSERT

Crème Caramel

Ready to eat.

Turn out of the ceramic pot onto a plate before eating. You may find this easier if you run a knife around the inside of the pot to loosen the crème caramel from the sides.