On the Coals Cote de Boeuf & Green Peppercorn by Tommy Banks | Recipe by sousvidetools.com

Method

Peppercorn Sauce Base

• Sweat shallots & green peppercorns in a little oil with a pinch of salt until translucent
• Add brandy and flambe alcohol, reduce to light syrup
• Add red wine and reduce to light syrup
• Add veal glace and cream and reduce to desired consistency
• Blend thoroughly with hand blender
• Pass through chinois, squeezing as much sauce through as possible
• Check seasoning and add salt, black pepper and sherry vinegar as required
• Add the remaining 30g of green peppercorns into the sauce to serve.

Cote de Boeuf

• Begin by removing the Cote de Boeuf 30 minutes before cooking to bring the steak to room temp.
• Oil and salt generously.
• Using the lower tier, closest to the grill begin to sear the steak until caramelised on both sides.
• Raise to the second tier and turn every 5 minutes until the core temperature reaches 54ºC.
• Take off the grill and let rest for 8-10 minutes.
• Carve.