Andi Walker’s Côte de Boeuf with Ragout, Parmesan Mash, Panko and Braised Aniseed Carrots

This is an adaptation of a recipe put together by one of our favourite chefs, Andi Walker. The tweaks come in the form of using an impressive Côte de Boeuf as a centrepiece to share and we have made the starch, or potato, a little bit more rustic – in order to help soak up all that lovely ragout.

The braised carrots are exceptional, and chef recommends taking some time to polish them with a clean scouring brush, so that they are nice and smooth.

It’s well worth taking the time, especially if you’ve got plans to make this as part of a special Valentine’s meal.

After all, nothing says ‘I Love You’ more than properly scrubbed carrots!


1 Cote de boeuf (approx. 900g)

1 onion, peeled and diced

1 carrot, peeled and diced

2 garlic cloves, finely chopped


1 tbs fresh thyme leaves

1 tbs tomato puree

100ml red wine

200ml beef stock

1 tsp sugar

5 carrots, peeled and scrubbed

200ml carrot juice

50g butter

1 star anise

3 large potatoes, peeled and chopped

100g crème fraiche

100g Parmesan cheese, grated

50g Panko crumbs

10g parsley, finely chopped

Sea salt and cracked black pepper, for seasoning


First, place your carrots into a saucepan that fits snugly and add the carrot juice, butter and star anise to cover. Place on the hob on the smallest setting and leave to gently come to a simmer. To keep the juice from evaporating too quickly, it helps to put a circle of greaseproof paper on top.

Simmer very gently for an hour.

Next boil your potatoes in pan in some salted water, until soft. Drain and leave to cool a touch before adding back to the pan and mashing. Add the crème fraiche, Parmesan and some pepper, and beat vigorously with wooden spoon, to ensure that it is smooth and without lumps. You could also blend and add a touch more crème fraiche for a softer puree.

To make the ragout, sweat in the onion and garlic in a saucepan with a dash of oil until soft and then add the carrot. Again, sweat until soft, then add the tomato puree to cook off before pouring in the red wine. Reduce the wine until it becomes a syrup and then add the beef stock and cook down until thick and glossy, adding the thyme right at the end.

For the Cote de boeuf, heat your oven to 180° and then season the beef generously with sea salt and place a large, ovenproof pan on the hob over a high heat, until it begins to smoke.

Place the steak one side down for about a minute and then flip and sear for another minute. Then turn down the heat a touch and continue to flip every 30 seconds – this helps to develop a nice brown crust on the steak.

To finish, pop the steak into oven for another 10 minutes for medium rare or 15 for medium.

Take out and rest the steak on a warm plate.

Put the steak pan back on the hob and add the Panko crumb to crisp up and brown in the residual fat. This will only take a minute or so.

Whilst the steak is cooking, take the greaseproof paper off the carrots and reheat to reduce the juice and get them nice and glossy. Also reheat the mash and ragout.

To plate up, slice the Cote de Boeuf and remove the bone and place in the centre of a large plate. Serve the mash to one side and the carrots to the other and then drizzle the ragout along the steak.

Finish by sprinkling the Panko over the steak and some parsley over the carrots.

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