Beef with herb and mustard crust

Ingredients for 4 servings:

• 4 steaks (entrecôte, 200 g each)
• Salt and pepper, from the mill
• 30 g clarified butter
• Mustard
• 2 slices toast bread, without crust, crumbled
• 2 tbsp rosemary, thyme, marjoram, parsley, chopped
• 1 tsp garlic, crushed
• 40 g butter, flakes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pepper the entrecotes on both sides and fry in a pan with hot clarified butter for about 2 minutes on each side. Remove and season with salt. Mix the crumbled toast with the herbs and garlic. Spread the entrecotes with the mustard and carefully press the coated side into the herb mixture. Place the meat in a baking dish with the crust facing up. Top with knobs of butter and bake in a preheated oven at 220°C (top and bottom heat) or 200°C (fan oven) for 4 minutes. Then briefly grill again until the crust is golden brown. Serve with raw fried potato slices. Tip: If serving several people, place the entrecotes on a baking tray lined with aluminum foil and bake.