The Côte New Year’s Eve Feast

With this generous feast for up to six people the whole evening is covered and you can spend less time in the kitchen and more time with friends, celebrating the start of a new year. In your box you will find:

2x Smoked Salmon Rillettes (250g) with marinated beetroot (200g)
2x Sourdough Demi Baguette​ with Salted Butter
1x Côte de Boeuf (1.25kg) with rosemary salt​
2x French Beans (300g) with toasted almonds​
1x Rainbow Roasted Carrots ​(500g)
2x Truffled Gratin Dauphinois ​(500g)
2x Black Garlic Jus​ (200g)
4x Salted Caramel Chocolate Fondant with Pistachio Ganache

Why not add a bottle of Montaudon Champagne to your feast to celebrate ringing in the new year.

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!

The Côte New Year’s Eve Feast (for up to six)

• – 2x pack Smoked Salmon Rillette (250g) 

• – 2x pack Marinated Beetroot (200g)

• – 2x Demi Baguette with Salted Butter 

• – 1.25kg Côte de Boeuf 

• – Rosemary Salt 

• – French Beans with confit shallots 
• – Toasted Almonds 

• – Rainbow Carrots 

• – Truffled Gratin Dauphinois

• – Black Garlic Jus

• – 4x Chocolate Fondant 

• – Pistachio Ganache 

Total Cooking time: 45 minutes

Smoked Salmon Rillette 

1. Pre-heat your oven to Fan oven at 180°C / electric oven at 200°C / gas mark 6. 

2. Lightly sprinkle the baguette with water and put it in the oven for 10 minutes. 

3. This dish looks really good if served in glasses or small bowls, place the beetroot in the bottom of the glass and top with the smoked salmon.

4. Serve with the baked baguette and butter.

Côte de Boeuf  

With sides and jus

1. Pre-heat your oven to Fan oven at 200°C / electric oven at 220°C / gas mark 7. 

2. Rainbow carrots – remove from the package & place them onto a baking tray lined with baking parchment. 

3. Truffled Gratin Potatoes and French Beans Amandine – remove the film

4. Remove the Côte de Boeuf from the bag and place it onto a baking tray. Drizzle with olive oil and season with the rosemary salt 

5. On a hot non-stick pan sear all sides of the beef until it starts to caramelise on the outside. 

6. Place beef back onto the baking tray and place the tray in the oven for the following times depending on your preference: 

– Medium Rare: 20 mins 

– Medium: 25 mins 

– Well Done: 30 mins 

 7. Once the rib of beef is cooked to your preference, remove from the oven and rest for 3-5 minutes.  

8. Place the Rainbow carrots and gratin potatoes into the oven and set a timer for 30 minutes 

9. Place the French beans on a microwaveable plate (in their packaging) and heat on full power (750w – 4 minutes / 850w – 2 minutes 30 seconds /1000w 2 minutes). Carefully remove the film and stir halfway through the cooking time. Allow to stand 1 minute before serving. Alternatively, to heat on the hob, warm on a very low heat, stirring occasionally. Make sure it’s fully heated before serving and sprinkle with the toasted almonds 

10. Once the vegetables are all cooked (ensure potatoes are golden brown), place the beef back in the oven for 5 minutes. Once cooked, remove from the oven and rest for 5 minutes 

11. Decant the black garlic jus into a microwavable jug and heat on full power for 1min (900w). Stir halfway through the cooking time. Allow to stand for 1 minute before serving. Alternatively, warm on a low heat in a saucepan, stirring occasionally. Once the sauce is at the simmering stage it is ready to serve.   

12. After the Côte de Boeuf has rested, use your sharpest knife to slice even, thick slices of the beef to add to plates in the kitchen or carefully transfer to your best serving plate and take to the table to carve there. 

Chocolate Fondant
With pistachio ganache 

1. Pre-heat your oven to fan oven at 180°C / electric oven at 200°C / gas mark 6. 

2. Remove the plastic lid from the fondants and place on a baking sheet for 8 minutes until a crust has formed 

3. Remove and leave to rest for 2 minutes before serving 

4. Serve each fondant with a spoon of pistachio ganache