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Entrecôte double with herb butter
25 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 645
  • Fat about 40g
  • Carbohydrates about 20g
  • Protein about 48g
This is needed
This is needed for 4 people
Herb butter
  • 2 tbsp flat-leaf parsley
  • 2 tbsp cress
  • 100 g salted butter, soft
  • a little pepper
  • 2 entrecôtes doubles (each approx. 400 g and 4 cm thick)
  • 2 tbsp chives
Colourful roasted vegetables
  • 300 g medium-large waxy potatoes
  • 300 g raw beetroots
  • 300 g carrots
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 1 tbsp clarified butter for frying
  • a little pepper
  • 0.75 tsp salt
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And that's how it's done
And that's 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.
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.