Cote De Boeuf with a Spinach Parmigiana
Located in Bedminster, Bristol, Sonny Stores is a neighbourhood gem that brings a relaxed yet refined take on Italian-inspired dining to the city’s vibrant food scene. This cosy yet effortlessly stylish eatery has become a favourite among those who appreciate seasonal ingredients, simple yet perfectly executed dishes, and a warm, welcoming atmosphere. Helmed by chef-owner Pegs, Sonny Stores showcases a thoughtful menu that celebrates the best of Italian cooking with a contemporary touch.
This is the second recipe from Sonny Stores in our food series, showcasing the restaurant’s dedication to simple yet refined cooking. The Côte de Boeuf with Spinach Parmigiana is a masterful balance of indulgence and elegance, embodying Sonny Stores’ signature approach to Italian-inspired dining. This beautifully marbled, dry-aged rib steak is cooked to perfection – seared to develop a deep, caramelised crust while keeping the centre blushing and tender. Served alongside, the Spinach Parmigiana is a rich and comforting counterpart. Each bite is a harmony of bold flavours, perfect for savouring with good company.
Serves 4
Prep time 10 mins
Cook time 15 mins
- 1kg Côte de Boeuf from your local butcher
- 6 chillies
- handful of parsley
- 800g large leaf spinach
- 50g butter
- 100g parmesan
- 2 anchovy fillets
- 1 tablespoon capers
- 2 garlic cloves
- nutmeg
- 70gcreme fraiche
SEAR THE STEAK:
- Get your steak out of the oven around 45 minutes before cooking
- Season with lots of sea salt and pepper
- get a heavy bottom pan and add olive oil – make sure the pan get nice and hot
- Place the rib-eye into the hot pan. You should hear an immediate sizzle. Don’t move the steak around; let it sear for 3-4 minutes on one side until it develops a deep golden-brown crust.
- Once you’ve got a good sear, flip it to the other side and cook for another 3-4 minutes.
- For an extra crispy exterior, you can sear the sides of the steak too. Simply use tongs to hold the steak on its side for about 1-2 minutes.
- Sear on each side for around 2 minutes
- Add in three whole chilli’s and 2 cloves of garlic for flavour
FINISH IN THE OVEN:
- Preheat your oven to 190°C. After searing, transfer the skillet with the steak to the oven.
- Roast the steak for 6-8 minutes, depending on the thickness of the cut and your preferred level of doneness.
- For medium-rare, the internal temperature should be around 54-57°C. You can use a meat thermometer to check for accuracy.
MAKE THE SPINACH PARMIGIANA:
- Bring a large pot of water to a boil and add about 1-2 teaspoons of salt for every litre of water.
- Once the water is boiling, add the spinach and cook for about 1-2 minutes.
- In a separate pan add the butter, olive oil, flour, anchovy and a handful of parsley.
- Add the spinach into the pan
- Stir in the grated Parmesan and cook until it melts into the spinach, making it creamy.
- Add salt and pepper to taste.
- Put the pan in the oven with grated Parmesan on top to crisp up for 2 minutes
SERVE:
- Remove the steak from the oven and transfer it to a cutting board
- After resting, slice the meat off the bone, cutting against the grain
- Slice the chilli’s in half and remove the seeds to garnish the dish
- Serve alongside the spinach parmigiana
Over the coming months we’ll be championing other great chefs from Bristol’s exciting food scene. We’re thrilled to share their incredible recipes and showcase the restaurants that inspire us, all while bringing you dishes you can easily recreate at home.
