for 4 person

3 tbsp	liquid butter
2 tbsp	Marsala wine
½ tsp	pepper, ground
2	entrecôtes doubles (approx. 400 g each)

	liquid butter for frying
1 tsp	salt
a little	pepper, ground

Olive butter

100 g	butter, soft
25 g	pitted black olives
25 g	pitted green olives
	salt and pepper to taste

How it's done

Combine the liquid butter, marsala and pepper, brush the meat with the mixture, cover and leave to marinate in the fridge for approx. 2 hrs.

Preheat the oven to 80°C, warm the platter and plates. Heat the liquid butter in a frying pan. Brown the meat on all sides for approx. 6 mins. Remove the meat from the pan and place on a pre-warmed platter, season. Insert a meat thermometer into one of the steaks.

Cook in the centre of a preheated oven for approx. 45 mins. The core temperature should be approx. 55°C.

Olive butter

Beat the butter for approx. 5 mins. using the whisk on a hand mixer. Finely chop the olives, stir in and season. Refrigerate the olive butter until ready to serve.

Serve

Cut the steaks diagonally across the grain into slices approx. 3 cm thick, serve with the olive butter.

Serving suggestion: Polenta and salad.

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