Entrecóte with Herb – Mustard – Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 entrecôte á approx. 200g
- Pepper from the grinder
- 30 g clarified butter
- salt
- 2 slices toast, without crust (crumbled)
- 2 tablespoon herbs, chopped (rosemary, thyme, marjoram, parsley)
- 1 teaspoon garlic, squeezed
- 40 g butter, in flakes
- mustard
Print Recipe
Pin Recipe Instructions
- Pepper the entrecótes on both sides and fry them in a pan in the hot clarified butter for 2 minutes on each side, remove and season with salt.
- Mix the crumbled toast with the herbs and garlic. Brush the entrecótes with the mustard and carefully press the coated side into the herb mixture. Put the meat in a baking dish so that the crust is on top. Cover with flakes of butter and bake in a preheated oven with top and bottom heat 220 ° C / hot air 200 ° C for 4 minutes.
- Then bake again briefly under the grill until the crust is golden brown.
- In addition: raw fried potato slices
- Tip:
- For several people, place the entrecote on a baking sheet with aluminum foil and bake.
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