Preheat the oven to 220°C/ Gas7. Season the beef, then heat a roasting pan over a high heat and seal the beef all over in a little oil.
Place the beef in the oven and roast for 8 minutes – The meat should be rare.
Leave to rest out of the oven for 10minutes before carving.
Sprinkle the slices of beef with a little flaked Maldon Sea Salt before serving.
Serve the beef with some Béarnaise Sauce, Albert Bartlett Rooster roast potatoes (see our perfect roasties recipe) and green vegetables.
Côte de Boeuf Rôtie with Maldon Sea Salt by Michel Roux Jr.
Preparation: 10 mins
Cooking: 35 mins
200g Rooster Potatoes
1 rib of beef
Flaked Maldon Sea Salt
Drizzle of olive oil
Sprinkle of black pepper