Entrecôte steak with Roquefort nut butter

Total: 10 min. | Active: 10 min.
gluten-free, Low Carb
Nutritional value / people: 569 kcal
, Fat: 36 g
, Carbohydrate: 1 g
, Protein: 60 g

The most tender entrecôte you have ever eaten: so creamy yet packed with flavour that your mouth will be watering in anticipation. The ingredients go together perfectly: the green-tinged marbling of the blue cheese combined with the distinctive taste of the walnuts and fresh herbs gives the meat that certain "je ne sais quoi" – there really is nothing quite like it!


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

30 g blue cheese (e.g. Roquefort)
70 g butter, soft
20 g walnuts, finely chopped, roasted
2 sage leaves, finely chopped
2 sticks flat-leaf parsley
1 pinch salt
a little pepper
4 Fine Food Angus Sirloin Steak
1 tsp salt
a little pepper
oil for frying
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How it's done

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Mash the Roquefort and butter with a fork. Add the nuts, sage and parsley, season and stir until smooth. Season the meat. Heat the oil in a frying pan and fry the meat for approx. 3 ½ mins. on each side (à point).

Good to know
Serve: Serve the entrecôte with the Roquefort nut butter.

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