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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.

DinnerBeefGnocchiMushroomsLuxury
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
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
3
piece
Egg Yolks
free-range
25
g
Butter
for white sauce
750
ml
Milk
30
g
Butter
for crust
50
g
Butter
for cavolo nero
GrainsCereals
10
g
Plain Flour
for gnocchi
25
g
Plain Flour
for roux
150
g
Brioche Breadcrumbs
Meat
15
g
Bone Marrow
1400
g
Côte De Boeuf
two 700g pieces, bone-in rib of beef
NutsSeeds
0.5
tsp
Sea Salt
1
piece
Bay Leaf
fresh
4
piece
Black Peppercorns
1
piece
Clove
2
tbsp
Chervil
chopped fresh
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
OilsFats
1
tsp
Olive Oil
for white sauce
1
tsp
Olive Oil
to rub on beef
Vegetables
450
g
Potatoes
hot mashed, oven-baked, peeled, and riced
1
piece
Shallot
thickly sliced
200
g
Mixed Wild Mushrooms
1
piece
Cavolo Nero
one head, leaves only
2
piece
Shallot
finely sliced

Method

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