Rose Veal Cote de Veau is the Rib Eye on the bone, cut from the Rib and French trimmed. This is a lovely sharing steak for 2 or just for you if you love your steak!
Season well and sear on a high heat for a minute or two on all sides, pop in the oven until cooked to your taste – best served on the rare side.
Don’t forget to leave to rest whilst you assemble the rest of your dish. Enjoy!