Entrecôtes with orange curry butter

Entrecôtes with orange curry butter

Total: 2 hr 20 Min. | Active: 20 Min.
gluten-free, Low Carb
Nutritional value / people: 623 kcal
, Fat: 50 g
, Carbohydrate: 4 g
, Protein: 41 g


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

Orange curry butter

1 orange, rinsed with hot water, use grated zest and juice
150 g salted butter, soft
2 tsp Madras curry powder

To marinate the meat

4 beef entrecôtes (each approx. 180 g)
2 tbsp olive oil
1 tbsp rosemary, finely chopped
½ orange, use only the juice (approx. 2 tbsp)

To fry the meat

1 tbsp clarified butter
1 tsp salt
a little pepper
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How it's done

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Orange curry butter

Reduce the orange zest and juice for approx. 5 mins. to approx. 1 tbsp, leave to cool. Using the whisk on a hand mixer, beat the butter, curry and reduced orange juice for approx. 2 mins., cover and refrigerate for at least 2 hrs.

To marinate the meat

Place the entrecôtes on a plate. Combine the oil with the rosemary and orange juice, coat the meat in the marinade. Cover and marinate in the fridge for at least 2 hrs.

To fry the meat

Remove the meat from the fridge approx. 30 mins. prior to cooking. Heat the clarified butter in a frying pan. Fry the meat for approx. 3 mins. on each side (à point), season. Serve with the orange curry butter.

Good to know
Serve with: Brussels sprouts and spaetzle or fried potatoes.

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