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    Saturday, June 06, 2015

    Entrecote with Herbed Butter recipe


    1 Piece entrecote (about 400 grams)
    4 tablespoons butter, at room temperature
    1 tablespoon parsley, chopped
    Salt and freshly ground pepper


    - Mix butter and parsley in a bowl, beat until smooth.
    - Lay a piece of plastic wrap on a work surface, mound butter in the center.
    - Roll and shape into cylinder, seal the ends.
    - Chill in the fridge for one hour or until firm.
    - Unwrap the butter roll and cut crosswise into thick slices, keep refrigerated.
    - Preheat oven to 200 degrees Celsius.
    - Preheat grill or non-stick pan over high heat.
    - Season meat and place on the hot grill or pan, for 5 minutes per side.
    - Continue cooking in the preheated oven for 10 to 15 minutes until desired doneness.
    - Top the meat with butter slices, serve with sauteed vegetables and fries
    - Preheat the grill or broiler.
    - Rub the steak on both sides with the oil and season with Essence, salt, and pepper.
    - Place on the grill (or on a broiler pan) and cook until medium-rare, about 8 minutes per side. Remove from the grill and let rest for 5 minutes. Slice thinly on the diagonal.

    Literally meaning "between the ribs" this French term refers to a steak cut from between the ninth and eleventh ribs of beef. It's a very tender cut and is usually cooked by quickly broiling or sauteing.

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    Item Reviewed: Entrecote with Herbed Butter recipe Rating: 5 Reviewed By: Mrs. Chef
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