John Myers
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Tender Beef Entrecôte with Buttered Carrots and Oven Shallots / Potatoes
The perfect tender beef entrecôte with buttered carrots and oven shallots / potatoes recipe with a picture and simple step-by-step instructions.
Butter carrots
- 2 Branches Rosemary fresh
- 1 Clove of garlic
- Fleur de Sel sea salt
- Olive oil
- Black pepper from the mill
- 4 Carrots
- 2 tbsp Butter
- 1 tsp Thyme
- 1 tsp Honey liquid
- Sea-Salt
- Black pepper from the mill
Oven shallots / potatoes
- 4 Shallots
- 6 Potatoes
- Olive oil
- 1 tsp Herbs of Provence
- Black pepper from the mill
- Sea-Salt
- Sugar
- 0,5 tsp Smoked salt
Entrecote
- Peel the garlic and grind into a fine paste in a mortar with a dash of olive oil. Season the meat with salt and pepper and marinate with the paste. Finely chop the rosemary and sprinkle over it. Leave to work for at least an hour and then sear the steaks on both sides for 2 minutes and then leave to rest for a few minutes in a preheated oven at 100 ° C circulating air.
Butter carrots
- Clean the carrots and cut into thin slices. Sauté well in a pan with salt, pepper and butter. Refine with thyme and caramelize with honey.
Oven shallots / potatoes
- Quarter the potatoes. Peel and halve shallots. Put everything in a baking dish and marinate with olive oil, thyme, salt, pepper, smoked salt and sugar. Bake in a preheated oven at 190 ° C for 20 minutes.
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