1. Remove the côte de boeuf from the fridge 45–60 minutes before cooking. Pat dry and season generously with salt and pepper.
2. Preheat the oven to 180 °C fan.
3. Heat a heavy frying pan or cast‑iron skillet until very hot. Add the olive oil.
4. Sear the beef for 3–4 minutes per side, turning with tongs, until a deep golden crust forms. Sear the fat edge briefly as well.
5. Add the butter, garlic and herbs and baste the steak for a minute.
6. Transfer the pan to the oven and roast for 8–12 minutes depending on thickness and preferred doneness.
7. Remove the beef to a warm plate and rest loosely covered for 10–15 minutes.

Prepare the vegetables while the beef rests: 8. Boil the new potatoes in salted water until tender. 9. Steam or blanch the asparagus and peas briefly until just cooked and vibrant. 10. Drain the potatoes and toss together with butter, sliced spring onions and mint. Season lightly.

Make the jus: 11. Place the frying pan back over medium heat. 12. Add the white wine and allow it to bubble and reduce slightly, scraping any browned bits from the base. 13. Add the beef stock and Dijon mustard and simmer until lightly thickened and glossy.

14. Carve the côte de boeuf away from the bone, slice thickly across the grain and serve with the vegetables and warm jus.

Multi‑Cooker Option (Ninja Foodi)

• Preheat on Air Crisp 200 °C.
• Cook the beef for 8 minutes, turning halfway, to build colour.
• Reduce heat to 180 °C and cook for a further 10–14 minutes depending on preferred doneness.
• Add butter, garlic and herbs for the final few minutes.
• Rest for 10–15 minutes before carving.

Internal temperature guide:

• Rare: 50–52 °C
• Medium‑rare: 54–56 °C
• Medium: 58–60 °C