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Makes 2 large portions or 4 smaller ones

1kg (2lb 2oz) rib of beef with the chine bone removed (ask your butcher to do this for you)

2 tbsp olive oil

Salt and black pepper

110g (4oz) Black Beer Mustard (see page 36), to serve

For the watercress salad

1 tbsp cider vinegar

3 tbsp rapeseed or extra-virgin olive oil

1 tsp Black Beer Mustard (see page 36)

110–150g (4–5oz) watercress, thick stalks removed

Salt and black pepper

Côte de boeuf is a large cut of beef with a big, thick rib bone. If you can’t get it, use a thick rib-eye steak instead. This is equally delicious cooked on a barbecue in summer for 10 – 15 minutes on each side.

Season the beef with salt and pepper and brush with the olive oil. Set a frying pan over a high heat and, when it starts to smoke, add the beef and cook for 4–5 minutes on one side, then turn over and cook for a further 4–5 minutes. Turn the beef to seal the edges and cook for a further 4 minutes on each side, or 8–10 minutes per side if you prefer your meat well done.

Remove the beef from the pan, place on a chopping board and allow to rest for 5 minutes before carving.

To make the watercress salad, whisk the vinegar, rapeseed or olive oil and mustard together in a bowl and season to taste with salt and pepper. Place the watercress in another bowl and drizzle over the dressing, tossing the leaves to coat evenly. Place in a serving bowl and set aside.

To serve, cut the beef into fairly thick slices and serve the mustard and the watercress on the side.