Main dishes

Breton entrecote Recipe

Name: Breton entrecote
Total time: 50 min
Yield: 3
Cuisine: Western European cuisine
Ingredients: 600 g Beef; 1 g Onion; 30 ml Sunflower oil; 50 g Cream Butter 82.5%; 0.5 bunch parsley; to taste Salt; to taste Ground Black Pepper

Bymychef_ge

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The meat will come out very juicy, nutritious and at the same time very aromatic and incredibly tasty.

min

servings

Per serving

426

Calories

Protein

Fat

Carbs

Total for 3 servings — 1278 Calories · 123 Protein · 87 Fat · 3 Carbs

Ingredients

3 servings

Beef600 g

Onion1 g

Sunflower oil30 ml

Cream Butter 82.5%50 g

parsley0.5 bunch

Saltto taste

Ground Black Pepperto taste

Preparation

Wash the beef (tenderloin) well, cut into 1-centimeter thick slices, lightly trim, season with salt and pepper, drizzle with oil and leave on a plain for half an hour. After that, place it on the pan and fry in the butter on both sides until a golden, crispy skin is formed. At the same time, the entrecote should remain slightly raw from the inside.

A real entrecote is unimaginable in Breton without the so-called "green butter". To prepare it, a few stalks of very finely chopped small onions and parsley should be sprinkled with butter and ground black pepper. Place this mass on the bottom of the desired vessel, arrange the entrecote on top and let it sit for 10 minutes on a steam bath. When serving, pour your own discharge juice over the meat and serve it with mashed potatoes.