Entrecote Cafe De Paris with Roasted Rosemary Potatoes

5 from 2 votes
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Course Dinner
Cuisine European
Servings 4 people


For the Entrecote Cafe de Paris

  • 800 g Entrecote (whole)
  • Salt and pepper
  • 100 g Butter (salted)
  • 1 bunch Parsley
  • 0,5 tsp Thyme, marjoram, basil, rosemary
  • 1 Clove of garlic
  • 1 tsp Mustard
  • 1 tsp Curry powder
  • 1 tsp Lemon juice
  • 1 tbsp Cognac
  • 0,5 tsp Worcestershire sauce
  • 100 ml Cream

For the roasted rosemary potatoes

  • 500 g Potatoes (waxy)
  • Salt and pepper
  • 0,5 bunch Rosemary
  • 1 tsp Thyme
  • 2 tbsp Butter


Entrecote Cafe de Paris

  • Season the entrecôte with salt and pepper just before frying. Sear them all over in the hot butter. Take out, place in an ovenproof dish and cook in the oven preheated to 80 degrees for 100 minutes.
  • In the meantime, make the herb butter: Let the butter soften at room temperature. Stir with a ladle until peaks form. Finely chop the herbs and anchovy fillets and add to the butter. Squeeze the garlic clove. Work in the mustard, curry and lemon juice. Finally, season the herb butter with Worcestershire sauce, cognac and possibly a little salt. Shape the herb butter into a roll and refrigerate. A cling film can be used for this.

Roasted rosemary potatoes

  • Peel and dice the potatoes and cook in salted boiling water for 10-15 minutes. Drain the potatoes. Melt the butter in a pan and roast the potatoes until golden brown. Finely chop rosemary and add with thyme, salt and pepper. Mix well.


  • Take the entrecote out of the oven and cut into slices. Drape on a plate. Take the Cafe de Paris herb butter out of the refrigerator and cut into slices as well. Put on the meat. Add the potatoes. Good Appetite!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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