Difficulty: Medium (2/5)
Sear the beef ribs on each side in a very hot, lightly oiled frying pan. Finish cooking in the oven, then let them rest. To reheat, place a slice of compound butter on top in the oven. Serve with Noirmoutier potatoes sautéed in garlic and thyme, seasoned with Guérande salt and freshly ground black pepper. Garnish with bay leaves.
Compound Butter: Mix 120 g softened salted butter with 1 ½ bunches of chopped chives and a hint of finely chopped shallot. Roll tightly in aluminum foil, chill, and slice into four rounds when ready.
Noirmoutier Potatoes: Wash potatoes without peeling and cut into large cubes. Fry in hot oil with unpeeled garlic cloves for 15 minutes, then drain. In a sauté pan, melt a generous amount of butter, add potatoes and garlic, and brown over medium heat. Season with salt and pepper.
The Iconic Noirmoutier Potato: A Vegetable with Character
At the heart of Noirmoutier's fame is the Bonnotte potato—a small tuber with smooth yellow skin and firm, dark flesh. This heirloom variety, cultivated on the island since the 1920s, originated from the Barfleur region and was championed by a local farmer for its superior qualities.
It thrived in the island's unique microclimate—influenced by the Gulf Stream for mild, wet winters and dry, sunny springs—enhanced by mineral-rich seaweed fertilizers. Still hand-harvested in limited areas, its production remains exclusive.
Simply rub with coarse salt, sauté unpeeled, and serve with melted butter and fleur de sel for pure perfection.
