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Entrecote a la bretonne
4 servings
The beef, topped with olive oil, is roasted in a frying pan and then brought to readiness in a water bath.
The beef, topped with olive oil, is roasted in a frying pan and then brought to readiness in a water bath.
beef - 500-600 g, butter - 50-60 g, olive oil - 1 tbsp. spoon, or corn oil - 1 tbsp. spoon, parsley greens - 1 tbsp. spoon, salt - 1.5 tsp, onions - 0.25 ml, ground black pepper - 0.25 tsp
Lightly beat the meat, grate with salt and pepper, pour over the olive oil and leave for half an hour on a platter. Put in a frying pan or roasting pan with heavily warmed butter and fry on both sides until toasted, but to keep the entrecote slightly raw inside. Simultaneously mix the butter with the onions, parsley and a pinch of pepper. Smear the resulting green oil along the bottom of a deep dish, put an entrecote in it, cover with a plate and put the dish in a water bath for 5-7 minutes. Pour meat juice from the pan. Serve the Breton-style entrecote with mashed potatoes.
