Summary

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

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Instructions

1. 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.
2. 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.
3. Then bake again briefly under the grill until the crust is golden brown.
4. In addition: raw fried potato slices
5. Tip:
6. For several people, place the entrecote on a baking sheet with aluminum foil and bake.