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Cote de Boeuf With Horseradish Sauce




Source of Recipe


Stockyard's


Recipe Introduction


This steakhouse classic is outstanding! The steakhouse cut bone-in rib chops make this dish taste spectacular! Use only the freshest ingredients. You will not be disappointed.


List of Ingredients




2 - 20 oz. Steakhouse Cut Bone-In Rib Chops
Olive Oil, as needed
Peanut Oil, as needed
12 Garlic Cloves, peeled
12 Fresh Basil Leaves
6 Tbs. Fresh Rosemary
4 oz. Freshly Grated Parmesan Cheese
2 oz. Pine Nuts
Salt and Freshly Ground Pepper, to taste

Recipe



Using a mixture of half olive oil and half peanut oil. Grill or sauté your steaks according to your preference. Blend the remaining ingredients in a blender until smooth. Baste steaks several times with rosemary mixture during cooking. Use a small meat thermometer to ensure the proper cooking temperature. Remove the steaks from the grill just before the thermometer reaches your desired temperature. The temperature will continue to rise while resting. Allow steaks to rest for 5 minutes before carving into thin slices. Serve with easy horseradish sauce (recipe follows).

Easy Horseradish Sauce
1/2 C. Sour Cream or Creme Fraiche (see recipe above)
2 Tbs. Prepared Horseradish
1 pinch of Kosher Salt
1-2 Tbs. Cream, as needed

In a small bowl, combine the first three ingredients. Use cream to thin sauce according to your preference.