Ingredients
Hint:
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
kochen@bettybossi.ch
Orange curry butter
To marinate the meat
To fry the meat
How it's done
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.
| Serve with: | Brussels sprouts and spaetzle or fried potatoes. |
|---|
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