Grilled côte de bœuf and Aubrac aligot, with AOP Terrasses du Larzac

Ingredients

• 1 côte de bœuf weighing 1.2 kg (about 5 cm thick)
• 1 tablespoon olive oil
• 1 kg floury potatoes (such as Bintje)
• 400 g fresh Aubrac tomme, thinly sliced
• 20 cl crème fraîche
• 50 g butter
• 2 garlic cloves
• Fleur de sel, fine salt and freshly ground pepper

Method

1. 1

   Take the côte de bœuf out of the fridge 1 hour before cooking.

2. 2

   Peel the potatoes, cut them into even pieces and cook for 25 minutes in a large pan of salted water with the peeled garlic cloves.

3. 3

   Meanwhile, prepare a barbecue with hot embers or heat a cast-iron griddle pan. Preheat the oven to 180 °C.

4. 4

   Lightly oil the côte. Sear for 4 minutes on each side, then hold it on its edge for a few moments to brown the fat.

5. 5

   Finish cooking for 12 to 15 minutes in the oven (or over indirect heat on the barbecue) until it reaches 52 °C at the core for rare meat. Leave to rest for 10 minutes under a sheet of foil.

6. 6

   Drain the potatoes and garlic and mash them in the pan with a potato masher. Return to a low heat, add the butter and the hot cream, and season with pepper.

7. 7

   Add the tomme by the handful, stirring vigorously with a wooden spatula in figures of eight for 8 to 10 minutes: the aligot is ready when it becomes smooth and glossy and stretches into long ribbons.

8. 8

   Slice the côte de bœuf on the diagonal, season with fleur de sel and pepper, and serve at once with the piping hot aligot.