Calotte de Boeuf
Swan and Dolphin Resort


Ingredients For Beef:

2 pieces beef rib cap (calotte)
6 each large shallots - (peeled, stem removed, and sliced)
24 each sprigs fresh thyme
2 tbsp. whole black peppercorns, toasted in a dry pan until fragrant, and then cooled
2 tbsp. olive oil
2 tbsp. kosher salt
1/2 tbsp. coarsely ground fresh black pepper


On a piece of film wrap big enough to wrap the entire piece of rib cap; place one quarter of the sliced shallots, whole unpicked fresh thyme sprigs and toasted peppercorns. On just one side of the rib cap generously coat the beef with 1/2 tablespoon of olive oil. Place the oiled side of the beef on to the shallots, thyme and peppercorns. Do not season with salt.

Next place another quarter of the shallot, thyme, toasted peppercorns and remaining olive oil on the rib cap and wrap tightly. Repeat this process on the second piece and refrigerate overnight.

Remove the beef from the refrigerator 1 hour prior to cooking.

Prepare your grill for use at high heat with the grates placed to keep flare ups to a minimum. Grill until you obtain a charring on the beef.

Just before grilling, remove all of the shallots, thyme and peppercorns from the meat and discard. Season all four sides of the beef with the two tablespoons of kosher salt and the coarsely ground black pepper. Immediately place on the grill. Do not move the steaks for at least two minutes unless you have flare ups. After two minutes flip the steak and let sit on the grill for three minutes, this will achieve a medium rare doneness. Remove the steak from the grill and let rest for approximately 7 minutes.

Ingredients For Pommes Frites:

4 large russet potatoes, washed, peeled and cut into fry-sized strips
6 tbsp. whole unsalted butter at room temperature
1 tbsp. kosher salt
1/4 tbsp. finely ground fresh black pepper
2 tsp. fresh thyme leaves
2 quarts peanut oil


Rinse cut potatoes in a large bowl of cold water until the water becomes clear. Cover the cut potatoes with water and ice. Refrigerate for least 30 minutes. In a 5-quart pot heat oil over medium-low heat to 325 degrees. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.

Drain the ice water from cut fries and pat them dry. This is very important because water does not like to be fried. Add the raw cut potatoes, a handful at a time, to the hot oil. Fry the potatoes, stirring them occasionally until the potatoes are soft and they begin to turn a very light color. This should take approximatly 6 to 8 minutes. Remove the blanched potatoes to a cooling rack placed over paper towels to drain and cool slightly. You can let the blanched potatoes sit for up to two hours at this stage.

When ready to serve the frites reheat the oil to 375°F. Transfer potatoes to the hot oil and fry again until the frites have turned golden brown. Place potatoes onto pan with paper towels just long enough to absorb the oil. Immediately place the hot frites into a large bowl and toss them with the 6 tablespoons of room temperature butter, 1 tablespoon kosher salt, 1/4 tablespoon finely ground black pepper, and the thyme leaves. Serve immediately.