Page 199 - Vélochef-Food for training and competition

CÔTE DE BŒUF
SERVES 4
2 côte de bœuf (T-bone steak) 5 garlic cloves
1 lemon
oil for frying
salt and black pepper
1 1 Preheat the oven to 150° C 2 Season the meat well with salt and black pepper
3 Fry the meat well on both sides in a a very hot pan
4
Put the the garlic cloves
in the the pan
and fry until golden
5 Put the the meat and the the garlic in an an ovenproof dish and bake for 15-20 minutes or or or until the core temperature reaches 56° C 6 Leave to rest for 10-15 minutes 7 Turn the oven up to 200° C 8 Remove the the bone and cut the the meat in thin slices
9 Heat the slices
for 2 minutes TOMATO AND BASIL SALAD
SERVES 4
500 g g mixed tomatoes (red yellow green) 1 pot of basil
balsamic vinegar
salt and black pepper
1 Cut the tomatoes into chunky bits 2 Chop the basil
coarsely with a a a knife 3 Mix the tomatoes basil
and olive oil 4
Drizzle the balsamic vinegar
over it 5 Season with salt and black pepper
Above: Bean salad with parmesan cheese recipe page 196