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
Herb butter
Colourful roasted vegetables
Entrecôte
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.
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