From our butchery team this month we have chosen the Cout De Boeuf to showcase. Considered a classic Parisain dish that is best cooked in cast iron with thyme. The cut what we would locally call scotch but has a area of bone to give maximum flavour when cooked on the bone. We call this cut Scotch on Bone or when in a whole piece Standing Rib Eye Roast which is an impressive dinner party roast indeed! Cut down into portions this is still a wonderful piece for serious meat lovers.
We like a little butter to cook in, a squeeze of lemon to finish and a lot of freshly cracked black pepper. Brown for 2 minutes on each side before putting in to the oven at 200oC for 10-12 mins for rare. Served with pomme frites this is a perfect Saturday night at home dinner!