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Entrecôtes with orange curry butter
20 m active | 2 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 623
  • Fat about 50g
  • Carbohydrates about 4g
  • Protein about 41g
This is needed
This is needed for 4 people
Orange curry butter
  • 1 oranges, 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)
  • 1 tbsp rosemary, finely chopped
  • 2 tbsp olive oil
  • 0.5 oranges, use only the juice (approx. 2 tbsp)
To fry the meat
  • 1 tbsp clarified butter
  • 1 tsp salt
  • a little pepper
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And that's how it's done
And that's 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.