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Home Entrecôte met kruidenboter en geroosterde knoflookchampignons

Meat Quick Main course Classic French Weekend

A good entrecôte needs only three things: high heat, the right pan and a bit of patience. For that searing over high heat you use the best a frying pan without non-stick coating, because it tolerates high temperatures and gives the meat that beautiful, crispy brown crust you live for.

The homemade herb butter melts slowly over it while the meat rests, and the garlic mushrooms complete the picture. This is the kind of recipe you'll keep making.

x_ckl_recipe_markerEntrecôte met kruidenboter en geroosterde knoflookchampignons Een klassieke entrecôte met zelfgemaakte kruidenboter en geroosterde knoflookchampignons. Sterk op smaak, eerlijk op tafel. How do you make entrecôte with herb butter and roasted garlic mushrooms? Main course French 2 people 15 min 5 min 15 min 45 min

Take the entrecôtes out of the fridge 30 minutes before cooking so they come to room temperature. Pat them dry with paper towels and season generously with salt and pepper.
Make the herb butter: mix the softened butter with the finely chopped parsley, chives, garlic and a pinch of salt. Roll it up in plastic wrap and place in the fridge.
Heat the frying pan on high until it's very hot. Add a splash of neutral oil. Fry the entrecôtes 2 to 3 minutes per side for medium-rare, or longer to taste. Don't flip them too often: turning once is enough.
Place the steaks on a plate, put a slice of herb butter on them and loosely cover with aluminum foil. Let rest for 5 minutes.
Turn the heat down slightly and in the same pan fry the mushrooms with the crushed garlic in a knob of butter. Stir occasionally and cook 4 to 5 minutes until golden brown. Season with salt, pepper and a splash of lemon juice.
Serve the entrecôtes with the mushrooms on the side and optionally some fresh bread to mop up the jus. Enjoy.

Meat Quick Main course Classic French Weekend 2 entrecôtes of about 200 g each Salt and freshly ground pepper 1 tbsp neutral oil (e.g. sunflower oil) 250 g chestnut mushrooms, halved 2 garlic cloves, peeled and lightly crushed 1 knob of butter (for the mushrooms) 1 tsp lemon juice For the herb butter: 75 g softened butter 1 tbsp finely chopped fresh parsley 1 tbsp finely chopped fresh chives 1 garlic clove, finely grated Pinch of salt Frying pan (28 cm) Cutting board Sharp knife Mixing bowl Fork Plastic wrap Paper towels Aluminum foil Frying pan without Non-stick coating frying-pan-without-non-stick-coating Meat Knife meat-knife Chopping Board chopping-board Plates plates Beka Frying pan Cicla stainless steel Ø 28 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"] Juicy entrecôte with herb butter foodies-sappige-entrecote-met-kruidenboter Crêpes with Nutella foodies-crepes-met-nutella Hunter's schnitzel with mushroom cream sauce foodies-jagerschnitzel-met-champignonroomsaus German Steak foodies-duitse-biefstuk

Recipe

Entrecôte met kruidenboter en geroosterde knoflookchampignons

Een klassieke entrecôte met zelfgemaakte kruidenboter en geroosterde knoflookchampignons. Sterk op smaak, eerlijk op tafel.

Course	Main course
Kitchen	French
Servings	2 people

Preparation time

Preparation time	15 min
Stiffen up min.	5 min
Cooling time	15 min
Total	45 min

Equipment

Frying pan (28 cm)
Cutting board
Sharp knife
Mixing bowl
Fork
Plastic wrap
Paper towels
Aluminum foil

Ingredients

2 entrecôtes of about 200 g each
Salt and freshly ground pepper
1 tbsp neutral oil (e.g. sunflower oil)
250 g chestnut mushrooms, halved
2 garlic cloves, peeled and lightly crushed
1 knob of butter (for the mushrooms)
1 tsp lemon juice
For the herb butter:
75 g softened butter
1 tbsp finely chopped fresh parsley
1 tbsp finely chopped fresh chives
1 garlic clove, finely grated
Pinch of salt

How do you make entrecôte with herb butter and roasted garlic mushrooms?

Take the entrecôtes out of the fridge 30 minutes before cooking so they come to room temperature. Pat them dry with paper towels and season generously with salt and pepper.
Make the herb butter: mix the softened butter with the finely chopped parsley, chives, garlic and a pinch of salt. Roll it up in plastic wrap and place in the fridge.
Heat the frying pan on high until it's very hot. Add a splash of neutral oil. Fry the entrecôtes 2 to 3 minutes per side for medium-rare, or longer to taste. Don't flip them too often: turning once is enough.
Place the steaks on a plate, put a slice of herb butter on them and loosely cover with aluminum foil. Let rest for 5 minutes.
Turn the heat down slightly and in the same pan fry the mushrooms with the crushed garlic in a knob of butter. Stir occasionally and cook 4 to 5 minutes until golden brown. Season with salt, pepper and a splash of lemon juice.
Serve the entrecôtes with the mushrooms on the side and optionally some fresh bread to mop up the jus. Enjoy.

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The secret to a good crust is the temperature of the pan. Let it get very hot before the meat goes in. A stainless steel pan without a coating is ideal for this: it handles high heat easily and delivers that tasty result every time.

Always let the meat rest after cooking. Five minutes' patience makes the difference between juicy and dry. Never cut straight away. Together with the mushrooms and herb butter you have a dish that's worth remembering.