Summary

Ingredients

• 2 double entrecôte, cut from the flat roast beef (sirloin), 300 g each
• Salt and pepper, from the mill
• 1 tablespoon butter for frying
• 1 bunch parsley
• some herbs (thyme, marjoram, sage, basil, lovage, rosemary), fresh, chopped
• 1 clove garlic
• 1 teaspoon mustard, hotter
• 0.5 teaspoon ½ curry powder, mild
• 0.5 ½ lemon (s), remove the grated zest
• 1 teaspoon lemon juice
• 0.5 teaspoon ½ Worcestershire sauce
• 1 tablespoon cognac
• 100 ml cream
• 150 g butter, salted

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Instructions

1. Preheat the oven to 80 ° C top / bottom heat and warm up a plate.
2. Season the entrecôte double with salt and pepper. Sear all over (also at the ends) in the hot clarified butter - depending on the thickness of the pieces of meat, 2 1/2 to 3 minutes. Place immediately on the preheated plate and let it steep in the oven at 80 ° C for a good 60 minutes (saignant, bloody) or 1 1/2 hours (à point, pink).
3. Let the salted butter soften at room temperature. Stir vigorously with a wooden spoon until peaks form. Add all the finely chopped herbs to the butter. Peel and squeeze the garlic clove. Stir in the mustard, curry, lemon zest, lemon juice, Worcestershire sauce and cognac. Season to taste with salt and pepper.
4. Immediately before serving, put the herb butter in a pan and let it froth. Stir in the cream.
5. Slice the entrecôtes doubles across the meat fibers, return them to the platter and pour the Café de Paris over them. Serve immediately.
6. It is very important that the oven is exactly 80 ° C. If the temperature is too low, the meat will not warm up; if it is too high, it will dry out. If necessary, check the temperature with a thermo.
7. The herb butter can be made a day in advance. However, you have to let them soften early enough at room temperature. If you want to save yourself the work, take ready-made herb butter. Homemade tastes much better, however!
8. Roast potatoes with Provençe herbs go well with double entrecôte.