for 4 person

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

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.

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