Côte de Boeuf Since the filet was traditionally
Description
Since the filet was traditionally cut from the smaller portion of the tenderloin
herbs or spices
a little-worked interior muscle that runs from the ribcage toward the butt
and garlic
The generous amount of marbling (fat running through the meat) makes for a rich taste and juicy finish
Côte de Boeuf Since the filet was traditionallyFrench for rib of beef, cte de boeuf is a maximalist presentation of the steak cuts found along the upper half of a cow. It is composed of the rib bone, the rib eye, and a marbled section called the deckle
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