Provencal Entrecôte with Anchovies and Fresh Herbs
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 entrecôte à 500 g, without fat or tendons
- 200 g butter
- 15 anchovy fillet (s)
- 1 lemon (s), juice it
- 2 cloves garlic, finely chopped
- 1 tablespoon leaf parsley, freshly chopped
- 0.5 teaspoon ½ thyme
- 0.5 teaspoon ½ lovage, freshly chopped
- 2 dashes Worcestershire sauce
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Salt and pepper the entrecôtes and fry them in hot butter for two to three minutes on both sides. Depending on the desired cooking level, they can be left in the oven if necessary. Let it rest for a few minutes.
- Drain the clarified butter and carefully heat the anchovy fillets in the pan until they disintegrate. Add the remaining butter, herbs, garlic and the leaked meat juice from the entrecôtes and lemon juice (if you only have dried herbs, halve the amount). Heat, but do not bring to a boil. Season to taste with freshly ground pepper.
- Halve the entrecôtes in six portions, carve and cover with the sauce.
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