Entrecôte double with herb butter

Entrecôte double with herb butter

Total: 55 Min. | Active: 25 Min.
gluten-free
Nutritional value / person: 645 kcal
, Fat: 40 g
, Carbohydrate: 20 g
, Protein: 48 g

Ingredients

4 people

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

Herb butter

2 tbsp flat-leaf parsley
2 tbsp chives
2 tbsp cress
100 g salted butter, soft
a little pepper
2 entrecôtes doubles (each approx. 400 g and 4 cm thick)

Colourful roasted vegetables

300 g medium-large waxy potatoes
300 g carrots
300 g raw beetroots
2 tbsp olive oil
½ tsp salt

Entrecôte

1 tbsp clarified butter for frying
¾ tsp salt
a little pepper
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How it's done

Herb butter

Finely chop the parsley and chives, roughly chop the cress. Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy. Stir in the parsley, chives and cress, season, cover and set aside.

Remove the meat from the fridge approx. 30 mins. prior to cooking.

Colourful roasted vegetables

Cut the potatoes, carrots and beetroot into batons approx. 1 cm thick.

Mix the vegetables with the oil and salt in a bowl, spread on a baking tray lined with baking paper.

To roast

Approx. 30 mins. in the centre of an oven preheated to 200°C.

Entrecôte

Heat the clarified butter in a frying pan. Season the meat, fry for approx. 4 mins. on each side.

To serve

Remove the meat, cover and leave to rest for approx. 5 mins. Carve the meat across the grain, serve with the roasted vegetables and herb butter.