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.