Easter Côte de Boeuf Box (for two)

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.

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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!

Côte de Boeuf with Peppercorn sauce 

PREP TIME – 5 minutes 

COOKING TIME – 35 minutes 

1. Take the beef out of the fridge about 30 minutes before you plan to start cooking so it comes to room temperature. 

2. Pre-heat the oven to fan 200°C / electric 220°C / gas mark 7. 

3. Remove the packaging from the following items: 

• – Spiced Honey Chantenay Carrots – remove the sleeve and mix well. 

• – New Potatoes – remove from the packaging and decant into a baking dish. 

• – Asparagus – remove the outer packaging and remove the top film of the container.  

4. Remove the beef from the bag and place onto a baking tray. Drizzle with olive oil and season with salt. In a hot non-stick pan, sear all sides of the beef until it starts to caramelise on the outside. 

5. Place the beef back onto the baking tray and place the tray in the oven for the following amount of time depending on your preference: 

• Medium rare: 15 minutes 

• Medium: 20 minutes 

• Well done: 30 minutes

6. Depending on how you’re cooking the beef, the potatoes and carrots need 20 minutes in the oven, so put them in when it’s the right time. When there’s 10 minutes left on the cooking time, place the asparagus into the oven. 

7. Remove everything from the oven, then rest the beef for 3-5 minutes. 

8. Decant the peppercorn sauce into a microwavable jug and heat on full power for 1 minute (900w), stirring 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. 

9. After the beef 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. 

10. Plate up the vegetables followed by the beef and sauce. Serve immediately.