Entree: France – Auvergne – Côte de Boeuf à l'Auvergnate (Bone-in rib steak prepared in the Auvergne manner with garlic-parsley butter, mushrooms, lardons, and melted Cantal cheese)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 2 bone-in rib steaks (côte de boeuf), approx. 20 oz (560 g) each
- 2 tbsp (30 ml) olive oil
- 4 tbsp (60 g) unsalted butter
- 4 oz (115 g) lardons or thick-cut bacon, diced
- 8 oz (225 g) cremini or button mushrooms, halved or sliced
- 2 shallots, finely chopped (about 1.5 oz / 45 g)
- 4 cloves garlic, minced (about 0.5 oz / 15 g)
- 1/2 cup (120 ml) dry red wine
- 1 cup (240 ml) beef stock
- 4 oz (115 g) Cantal or firm Tomme cheese, grated (substitute Gruyère if unavailable)
- 1/4 cup (15 g) flat-leaf parsley, finely chopped
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 g) fresh thyme leaves or 1/2 tsp (1 g) dried thyme
- Kosher salt and freshly ground black pepper to taste

Instructions

1. Pat the côte de boeuf dry and season generously on both sides with salt and pepper. Let rest at room temperature 30 minutes.
2. Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbsp (15 ml) olive oil and sear the steaks 3–4 minutes per side for medium-rare, adjusting time for thickness; sear the bone edge as well. Transfer steaks to a warm platter and tent with foil to rest.
3. Reduce heat to medium and add the diced lardons to the pan. Render until browned and crisp, about 4–5 minutes. Use a slotted spoon to remove lardons to a bowl, leaving fat in the pan.
4. Add remaining 1 tbsp (15 ml) olive oil and 2 tbsp (30 g) butter to the pan. Add shallots and cook until softened, about 2 minutes. Add mushrooms and thyme and sauté until mushrooms release their juices and begin to brown, 4–6 minutes.
5. Stir in minced garlic and cook 30 seconds until fragrant. Deglaze the pan with the red wine, scraping up browned bits, and reduce by half, about 2–3 minutes. Add beef stock and simmer until sauce thickens slightly, about 4 minutes.
6. Return lardons to the pan and stir in lemon juice. Remove pan from heat and swirl in remaining 2 tbsp (30 g) butter and the chopped parsley to emulsify the sauce. Taste and adjust seasoning with salt and pepper.
7. Preheat broiler. Place rested steaks on a baking sheet, spoon mushroom-lardon sauce over each, and sprinkle grated Cantal evenly on top. Broil just until cheese melts and lightly browns, 1–2 minutes.
8. Serve steaks whole or sliced thickly, spooning additional sauce from the pan over the meat.