Entrecote Cafe De Paris with Roasted Rosemary Potatoes
Prep Time10 minutesmins
Cook Time1 hourhr40 minutesmins
Total Time1 hourhr50 minutesmins
Servings: 4people
Ingredients
For the Entrecote Cafe de Paris
800gEntrecote (whole)
Salt and pepper
100gButter (salted)
1bunchParsley
0,5tspThyme, marjoram, basil, rosemary
1Clove of garlic
1tspMustard
1tspCurry powder
1tspLemon juice
1tbspCognac
0,5tspWorcestershire sauce
100mlCream
For the roasted rosemary potatoes
500gPotatoes (waxy)
Salt and pepper
0,5bunchRosemary
1tspThyme
2tbspButter
Instructions
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.
Serving
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!