How To Cook Cote De Boeuf with Stout and Bone Marrow Sauce

1. The first thing to do is get the beef out of the fridge, it needs to come up to room temperature before you start cooking it. Don't season it too early either as this draws moisture and has a negative effect on the pan searing.
2. To cook the beef, rub with oil and season heavily as it's a thick cut so needs plenty. Get a cast iron pan searing hot to point its smoking then drop the beef in, be brave and get a good dark colour on each side making sure each bit of the beef is sealed.
3. Throw the butter, garlic and rosemary into the pan constantly turning and basting the steak and after 5 minutes place in a preheated oven at 180c. I would recommend no longer than 15 minutes for a medium-rare finish. It's important to rest the beef for at least 15 minutes after cooking before serving.

METHOD FOR THE SAUCE:

1. To make the sauce preheat an oven to 180c and roast the garlic cloves in their skins until soft and gooey should take around 25 mins, once they are done mush them up with a pinch of salt and put to one side.
2. In a saucepan heat a little oil and then add the shallots and allow to caramelise slightly before adding the garlic.
3. Pour in the stout and allow to reduce by half before adding the mustard, vinegar and Worcester sauce.
4. Simmer for a couple of minutes then add the beef stock and reduce down to your preferred consistency, scoop the bone marrow from the bone and chop into small cubes.
5. When you're 3 mins away from serving the sauce drop the bone marrow in to allow a warming through and it becomes a much softer texture. Check for seasoning before serving.