Entrecote with persillade
Ingredients
- 3 cloves garlic
- 50 g parsley
- 1 piece lemon
- 4 pieces anchofish
- 4 slices entrecote
- butter
Instructions
Persillade
- Mix all garlic, parsley, lemon zestes and anchofish well to get a pasta.
Entrecotes
- Heat the grill to the highest temperature.
- Take the entrecotes and brush them lightely with olive oil. Put them on the grill and grill about 2 minutes at both sides.
- Let them rest a few minutes and pet a few slices butter and the persillade on one side of the meat. Place the meat for a short while under a grill to melt the butter.
- Serve with pommes Parisienne, baked in duck fat.
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