Côte de Boeuf with Cavolo Nero and Gnocchi, Wild Mushroom and Bone Marrow Gratin

Seared rib of beef served with homemade potato gnocchi, a creamy wild mushroom gratin, and buttery sautéed cavolo nero.

Dinner Beef Gnocchi Mushrooms Luxury

Estimated Nutrition

Calories

1215.6

kcal / serving

4862.4 kcal total

Carbs

37.8g

per serving

151.2 g total

Fat

80.6g

per serving

322.4 g total

Protein

84.7g

per serving

338.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg Yolk

free-range

Butter

for white sauce

750

Milk

Butter

for crust

Butter

for cavolo nero

GrainsCereals

Plain Flour

for gnocchi

Plain Flour

for roux

150

Brioche Breadcrumbs

Meat

Bone Marrow

1400

Côte De Boeuf

two 700g pieces, bone-in rib of beef

NutsSeeds

0.5

tsp

Sea Salt

piece

Bay Leaf

fresh

piece

Black Peppercorn

piece

Clove

tbsp

Chervil

chopped fresh

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

tsp

Olive Oil

for white sauce

tsp

Olive Oil

to rub on beef

Vegetables

450

Potato

hot mashed, oven-baked, peeled, and riced

piece

Shallot

thickly sliced

200

Mixed Wild Mushrooms

piece

Cavolo Nero

one head, leaves only

Admirably

Côte de Boeuf with Cavolo Nero and Gnocchi, Wild Mushroom and Bone Marrow Gratin

Ingredients

Method