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Home Entrecôte met kruidenboter en knapperige aardappeltjes

Meat Steak Classic Quick Weekend dinner

A good entrecôte doesn't have to be complicated. With the right pan, a little patience and quality meat you can put something on the table that leaves everyone impressed. For this recipe you need a frying pan without non-stick coating because it gives the meat that beautiful, crispy crust you want. The homemade herb butter melts at exactly the right moment and completes the dish.

x_ckl_recipe_markerEntrecôte met kruidenboter en knapperige aardappeltjes Juicy entrecôte with homemade herb butter and golden, crispy potatoes. This is the recipe you’ll want to make again and again. How to make entrecôte with herb butter and crispy potatoes? Main course French 2 people 20 min 5 min 30 min 80 min

First make the herb butter: mix soft butter with finely chopped parsley, chives, a crushed garlic clove, salt and pepper. Roll the butter in plastic wrap into a log and chill for at least 30 minutes.
Cut the potatoes into small cubes or wedges. Parboil them for 8 minutes in salted water, drain and let them steam dry.
Heat a splash of olive oil in the frying pan over medium heat. Fry the parboiled potatoes until golden brown and crispy, about 15 minutes. Sprinkle with rosemary, salt and pepper. Keep warm.
Remove the entrecôtes from the fridge 20 minutes before cooking. Pat them dry with kitchen paper and season with salt and pepper.
Heat the frying pan over high heat until very hot. Add a knob of butter and a splash of olive oil. Cook the entrecôtes 2 to 3 minutes per side for medium-rare, or longer to taste. Regularly spoon the pan juices over the meat while cooking.
Place the entrecôtes on a plate and let them rest for 5 minutes under foil. This keeps the juices in the meat.
Put a slice of herb butter on each entrecôte and serve immediately with the crispy potatoes. Enjoy.

Meat Steak Classic Quick Weekend dinner 2 entrecôtes (each approx. 200 g) 500 g waxy potatoes 100 g butter (soft) 2 tbsp finely chopped parsley 1 tbsp finely chopped chives 1 garlic clove 2 sprigs fresh rosemary Olive oil Salt and pepper to taste Frying pan without non-stick coating Cutting board Sharp knife Saucepan Kitchen paper Aluminium foil Plastic wrap 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 Maestro 5-Ply Ø 20 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"] Hunter's schnitzel with mushroom cream sauce foodies-jagerschnitzel-met-champignonroomsaus Smash Burgers with Truffle Aioli foodies-smash-burgers-met-truffel-aioli

Recipe

Entrecôte met kruidenboter en knapperige aardappeltjes

Juicy entrecôte with homemade herb butter and golden, crispy potatoes. This is the recipe you’ll want to make again and again.

Course	Main course
Kitchen	French
Servings	2 people

Preparation time

Preparation time	20 min
Stiffen up min.	5 min
Cooling time	30 min
Total	80 min

Equipment

Frying pan without non-stick coating
Cutting board
Sharp knife
Saucepan
Kitchen paper
Aluminium foil
Plastic wrap

Ingredients

2 entrecôtes (each approx. 200 g)
500 g waxy potatoes
100 g butter (soft)
2 tbsp finely chopped parsley
1 tbsp finely chopped chives
1 garlic clove
2 sprigs fresh rosemary
Olive oil
Salt and pepper to taste

How to make entrecôte with herb butter and crispy potatoes?

First make the herb butter: mix soft butter with finely chopped parsley, chives, a crushed garlic clove, salt and pepper. Roll the butter in plastic wrap into a log and chill for at least 30 minutes.
Cut the potatoes into small cubes or wedges. Parboil them for 8 minutes in salted water, drain and let them steam dry.
Heat a splash of olive oil in the frying pan over medium heat. Fry the parboiled potatoes until golden brown and crispy, about 15 minutes. Sprinkle with rosemary, salt and pepper. Keep warm.
Remove the entrecôtes from the fridge 20 minutes before cooking. Pat them dry with kitchen paper and season with salt and pepper.
Heat the frying pan over high heat until very hot. Add a knob of butter and a splash of olive oil. Cook the entrecôtes 2 to 3 minutes per side for medium-rare, or longer to taste. Regularly spoon the pan juices over the meat while cooking.
Place the entrecôtes on a plate and let them rest for 5 minutes under foil. This keeps the juices in the meat.
Put a slice of herb butter on each entrecôte and serve immediately with the crispy potatoes. Enjoy.

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The key to a perfect steak is a hot pan and meat at room temperature. A pan without a coating can withstand high temperatures, so you get that crispy crust that makes the meat so delicious. Always let the entrecôte rest after cooking to keep all the juices inside.

This recipe works best with a sturdy stainless steel frying pan that can handle high heat. That way you cook like a pro and enjoy a result you can be proud of. Put it on the table, share the moment and make it a memory.