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Home Entrecôte met kruidenboter en geroosterde knoflook

Meat Main course French Classic Quick Frying pan

A good entrecôte needs very little: high heat, good butter and a pan that distributes heat evenly. For this, use a frying pan without non-stick coating, because it withstands high temperatures and gives that perfect brown crust everything is about.

The homemade herb butter melts slowly over the meat and completes the dish. This is the recipe you'll want to make again and again.

x_ckl_recipe_markerEntrecôte with herb butter and roasted garlic A classic entrecôte with homemade herb butter and roasted garlic. Simple, tasty and exactly as it should be. How to make entrecôte with herb butter and roasted garlic? Main course French 2 people 15 min 35 min 5 min 60 min

Take the entrecôtes out of the fridge at least 30 minutes before cooking so they come to room temperature.
Make the herb butter: mix soft butter with finely chopped parsley, chives, a pressed clove of garlic, salt and pepper. Roll it up in plastic wrap and put it in the fridge to firm up.
Cut the top off the head of garlic so the cloves are just visible. Drizzle a little olive oil over it and wrap the head in aluminum foil. Roast the garlic in an oven at 180°C for 35 minutes.
Pat the entrecôtes dry with kitchen paper and season them generously with coarse salt and black pepper on both sides.
Heat the frying pan over high heat until it's very hot. Add a splash of olive oil and place the entrecôtes in the pan.
Cook the entrecôtes 2 to 3 minutes per side for medium-rare. Don't press down on the meat; let the pan do its work.
In the last minute, add a knob of butter, a sprig of thyme and a crushed clove of garlic to the pan. Spoon the melted butter over the meat continuously.
Remove the meat from the pan and let it rest for 5 minutes on a plate, loosely covered with aluminum foil.
Place a slice of herb butter on the warm entrecôte and serve with the roasted garlic cloves alongside. Enjoy immediately.

Meat Main course French Classic Quick Frying pan 2 entrecôtes of about 200 g each Coarse sea salt and freshly ground black pepper 2 tbsp olive oil A knob of butter (for frying) 2 sprigs fresh thyme 3 cloves of garlic (1 crushed, 2 for the herb butter) 1 head of garlic (for roasting) For the herb butter: 100 g soft butter 1 tbsp finely chopped fresh parsley 1 tbsp finely chopped chives 1 clove garlic, pressed Salt and pepper to taste Frying pan without non-stick coating Oven Aluminum foil Mixing bowl Plastic wrap Kitchen paper Spoon (for basting) Cutting board Chef's knife Frying pan without Non-stick coating frying-pan-without-non-stick-coating Meat Knife meat-knife Chopping Board chopping-board dinner plates dinner-plates Beka Frying pan Maestro 5-Ply Ø 24 cm – suitable for all heat sources – without non-stick coating Beka Koekenpan Beka Frying pan Cicla stainless steel Ø 20 cm – suitable for all heat sources – ceramic non-stick coating Beka Koekenpan Blackwell Frying pan carbon steel Ø 20 cm – without non-stick coating Blackwell Koekenpan De Buyer Frying pan Lyonnaise Carbon Plus - Sheet steel - ø 32 cm - without non-stick coating De Buyer ["Koekenpan"] Entrecôte met kruidenboter en geroosterde knoflookchampignons foodies-entrecote-met-kruidenboter-en-geroosterde-knoflookchampignons Juicy entrecôte with herb butter foodies-sappige-entrecote-met-kruidenboter Hunter's schnitzel with mushroom cream sauce foodies-jagerschnitzel-met-champignonroomsaus German Steak foodies-duitse-biefstuk

Recipe

Entrecôte with herb butter and roasted garlic

A classic entrecôte with homemade herb butter and roasted garlic. Simple, tasty and exactly as it should be.

Course	Main course
Kitchen	French
Servings	2 people

Preparation time

Preparation time	15 min
Time in oven	35 min
Stiffen up min.	5 min
Total	60 min

Equipment

Frying pan without non-stick coating
Oven
Aluminum foil
Mixing bowl
Plastic wrap
Kitchen paper
Spoon (for basting)
Cutting board
Chef's knife

Ingredients

2 entrecôtes of about 200 g each
Coarse sea salt and freshly ground black pepper
2 tbsp olive oil
A knob of butter (for frying)
2 sprigs fresh thyme
3 cloves of garlic (1 crushed, 2 for the herb butter)
1 head of garlic (for roasting)
For the herb butter: 100 g soft butter
1 tbsp finely chopped fresh parsley
1 tbsp finely chopped chives
1 clove garlic, pressed
Salt and pepper to taste

How to make entrecôte with herb butter and roasted garlic?

Take the entrecôtes out of the fridge at least 30 minutes before cooking so they come to room temperature.
Make the herb butter: mix soft butter with finely chopped parsley, chives, a pressed clove of garlic, salt and pepper. Roll it up in plastic wrap and put it in the fridge to firm up.
Cut the top off the head of garlic so the cloves are just visible. Drizzle a little olive oil over it and wrap the head in aluminum foil. Roast the garlic in an oven at 180°C for 35 minutes.
Pat the entrecôtes dry with kitchen paper and season them generously with coarse salt and black pepper on both sides.
Heat the frying pan over high heat until it's very hot. Add a splash of olive oil and place the entrecôtes in the pan.
Cook the entrecôtes 2 to 3 minutes per side for medium-rare. Don't press down on the meat; let the pan do its work.
In the last minute, add a knob of butter, a sprig of thyme and a crushed clove of garlic to the pan. Spoon the melted butter over the meat continuously.
Remove the meat from the pan and let it rest for 5 minutes on a plate, loosely covered with aluminum foil.
Place a slice of herb butter on the warm entrecôte and serve with the roasted garlic cloves alongside. Enjoy immediately.

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The secret of a good entrecôte is the pan and patience. Let the meat rest after cooking so all the juices stay inside. Put the herb butter on only at the very last moment so it melts beautifully over the warm meat. That's the moment when everything comes together.

A sturdy stainless-steel frying pan is your best friend for this recipe. It withstands high heat, gives a nice brown crust and will last for years. Quality that proves itself every time, just as it should.