Entrecote with persillade


  • 3 cloves garlic
  • 50 g parsley
  • 1 piece lemon
  • 4 pieces anchofish
  • 4 slices entrecote
  • butter



  • Mix all garlic, parsley, lemon zestes and anchofish well to get a pasta.


  • 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.
Tried this recipe?Let us know how it was!
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