Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Cote de Boeuf with Roasted Asparagus, Tomatoes & Salsa Verde
This is a real treat, yet this meal is so so simple. It can be on the table in 30 minutes and uses just one pan. Whilst the beef is searing throw the Salsa Verde ingredients into a blender. You’ll have more than you need so keep it in a jam jar and serve it with lamb or roasted vegetables next week.
Prep: 5 minutes
Cooking: 25 minutes
Total: 30 minutes
1 cote de Boeuf of forerib weighing 700-800g
300g cherry tomatoes on the vine
For the Salsa Verde:
1 garlic clove
15 mint leaves
15 basil leaves
1 1/2 tbsp Dijon mustard
1 1/2 tbsp anchovy fillets
3 tbsp olive oil
Juice of a lemon
Ideally get your beef out of the fridge, free from plastic and let it breath for 10 minutes before you start. Preheat your oven to 200 degrees.
Season the beef all over and pat it with olive oil.
Get an ovenproof pan or roasting tray on a high heat and sear the beef all over. Start on one side, don’t move it for 3 minutes then do the other side. Then tip it on its side.
Meanwhile whizz together all the Salsa Verde ingredients together in a blender or bullet.
Put the tray or pan into the oven (you could add some par boiled new potatoes at this stage too). Roast for 15 minutes per 600g.
For the final 5 minutes add the asparagus to the pan – give the pan a shake so the asparagus is coated in the beef juices. Top with the cherry tomatoes, a drizzle of olive oil and a sprinkle of salt and pepper. Return to the oven.
Rest the beef for 5-10 minutes and serve with the salsa verde.