Breton-style entrecote
Description
This is a fairly simple version of a main dish, yet it has a unique twist that turns the meat into a real delicacy. 1. First, wash and dry the beef, then cut it into medium-thick pieces. 2. Season with salt and pepper to taste. The classic Breton-style entrecote recipe calls for vegetable oil, but only if you enjoy the combination of butter and vegetable oil in one dish. 3. Let the meat sit for 10–20 minutes, and in the meantime prepare the herbs. Wash and dry parsley, green onion, and dill. Pat dry and finely chop. 4. Use soft butter for this dish so it blends well with the herbs. 5. Heat part of the butter in a skillet to sear the entrecote. Mix the remaining butter in a small bowl with the chopped herbs. 6. While the meat is searing, place the herb butter mixture into a serving dish, spreading it evenly across the bottom. 7. Sear the Breton-style entrecote over high heat until a crust forms, without cooking it completely through. 8. Immediately transfer the meat to the prepared dish and place it over a preheated water bath. 9. Cover with a lid and let the meat rest this way for 6–8 minutes. That's the entire simple recipe for Breton-style entrecote. The meat turns out incredibly tender, juicy, and highly aromatic.