for 4 person

Herb butter

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

Colourful roasted vegetables

300 g	medium-large waxy potato
300 g	carrot
300 g	raw beetroot

2 tbsp	olive oil
½ tsp	salt

Entrecôte

1 tbsp	clarified butter for frying
¾ tsp	salt
a little	pepper

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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