Robert et Louise is an old, family-run stone-and-wood tavern with checkered tablecloths in Paris. It serves amazing côtes de bœuf cooked in its old fireplace. A plank of wood that juts out into the room is slowly pushed into the fire. The meat is then cooked over the flame in a cast-iron skillet, which gives the côte a golden crust. A meal here feels like being in a family home, with all the chaos and drama of life happening around the bustle of cooking and serving. Paul channels that vibe with this côte de bœuf recipe and hopes you will too.

Côte de Bœuf With Peppercorn Sauce & Pommes Sautée on a pewter platter

Côte de Boeuf With Peppercorn Sauce and Pommes Sautées

Teo Paul

Inspired by the legendary Paris restaurant Robert et Louise, chef Teo Paul serves côte de bœuf with a quick peppercorn cream sauce and golden pommes sautées.

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Ingredients

Côte de Bœuf

1.1 to 1.6 kg côte de boeuf (bone-in rib steak)
kosher salt and freshly ground black pepper
1 tbsp duck fat or beef tallow

Flash Pan Peppercorn Sauce

2 tbsp butter
1 shallot diced
¼ cup port
scant ½ cup cup 35% cream
1 tbsp Better Than Bouillon beef base
1 tbsp green peppercorns plus more for cracking

Pommes Sautées

5 russet potatoes boiled whole with skin on until almost falling apart
2 tbsp duck fat plus more if needed
salt and freshly ground black pepper

Instructions

Côte de Boeuf

Season beef generously with salt and pepper.
Heat 12-inch (30cm) cast-iron skillet over medium heat. Add duck fat. Once fat is hot, sear beef on one side for 7 to 10 minutes. Keep heat steady—not screaming hot. Flip and repeat on other side. Cooking time will vary depending on age of meat. The beef will get lighter as it cooks through. If it still has the same weight as it did when it hit the pan, it’s still raw in the middle. You’re going for an internal temperature of about 125°F; it’ll rise to around 130°F as it rests.
Transfer beef to plate and let it rest, uncovered, for 15 to 20 minutes.

Flash Pan Peppercorn Sauce

In same skillet, melt butter over medium heat. Add shallot and sauté briefly, scraping up bits with spatula. Splash in port and let simmer for a moment. Stir in cream, beef base and green peppercorns. Bring to a simmer, then crack in more green pepper.

Pommes Sautées

While beef rests, peel boiled potatoes by hand and break them into large chunks.
In large pan, heat duck fat over medium heat. Add potatoes in single layer; they should sizzle. Keep adding potatoes until pan is full. It’s fine if a few pieces are piled on each other. (They’ll get their turn eventually.) Let them sizzle undisturbed for a few minutes, then begin turning them over to incorporate the ones on top. Season generously with salt and pepper. Keep sautéing for 10 to 15 minutes, adding more fat if needed, until potatoes are golden and crisp on the outside and fluffy in the middle. (If they hold together in perfect pieces when you cut them, they have not been cooked enough.) These should be served immediately—timing is important here.
Transfer beef to a cutting board. With one hand holding the bone steady, slice parallel to it, starting from outer edge of steak and cutting inward until you reach the bone. Arrange sliced beef on a preheated platter (see tip). Season with a bit more salt and pepper. Serve with the hot pommes sautées in the pan, and top with Hotel Butter.

To make Hotel Butter: Combine 450 g cubed unsalted butter (at room temperature), 1 diced shalloy, 1 bunch chopped fresh parsley, 1½ oz Pernod liqueur, 1 tsp gochugaru (Korean ground red pepper), salt and freshly ground pepper in blender. Blend until smooth. Transfer to an airtight container and refrigerate for up to 2 months.

Keyword beef recipes, cast iron skillet steak, cote de boeuf, peppercorn sauce, Teo Paul, Teo Paul recipes