Côte de Boeuf Since the filet was traditionally
Description
Since the filet was traditionally cut from the smaller portion of the tenderloin
or Scotch fillet – is known for its rich
The fishing grounds of Morocco supply most of the market
Unlike most fish
herbs or spices
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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