Entrecote in Breton style
4 servings
45 minutes
Breton-style entrecôte is an exquisite dish of French cuisine that combines simplicity in preparation with magnificent flavor. Its roots trace back to Brittany, a region known for its love of rich, aromatic dishes. Tender beef entrecôte is first marinated in vegetable oil with salt and pepper, then seared to a golden crust while retaining juiciness inside. The final touch is fragrant green oil with onion and parsley that adds depth to the meat's flavor. The entrecôte is served with meat juice and mashed potatoes, creating a harmonious blend of textures and aromas. This dish is perfect for a cozy dinner or festive gathering, reminding one of the traditions of French gastronomy.
1
Slightly pound the meat, rub with salt and pepper, drizzle with vegetable oil, and let it sit for half an hour. Place in a pan or roasting dish with hot butter and fry on both sides until a crispy crust forms, but the inside of the steak should remain slightly rare.
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 25 ml
- Butter: 50 g
2
Mix butter with onion, parsley, and a pinch of pepper. Spread the resulting green butter on the bottom of a deep dish, place the ribeye in it, cover with a plate, and put the dish in a water bath for 5-7 minutes.
- Butter: 50 g
- Onion: 50 g
- Parsley: to taste
- Ground black pepper: to taste
3
Drizzle with meat juice from the pan and serve with mashed potatoes.
