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Côte de Boeuf with Blue Cheese Butter and Sautéed Girolle Mushrooms and Potatoes

Perfectly cooked côte de boeuf topped with melting blue cheese butter, served alongside sautéed mushrooms and crisp potatoes.

BeefMain CourseFrenchMushroomsSteak
Estimated Nutrition
Calories
2455.4
kcal / serving
4910.8 kcal total
Carbs
32.7g
per serving
65.4 g total
Fat
186.2g
per serving
372.4 g total
Protein
165.6g
per serving
331.2 g total
Cook Time
25
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
90
g
Butter
divided use
75
g
Blue Cheshire Cheese
crumbled
Meat
1600
g
Côte De Boeuf
two bone-in rib-eye steaks
NutsSeeds
1
unit
Salt
to taste
1
unit
Black Pepper
freshly ground, to taste
3
tbsp
Chive
finely chopped, divided use
2
tbsp
Flat leaf Parsley
chopped
OilsFats
45
ml
Olive Oil
3 tablespoons
Vegetables
400
g
Potato
floury variety, peeled, cut into 0.5cm cubes and blanched
250
g
Girolle Mushrooms
cleaned well

Method

1
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