Entrecôte Chez Nous

Name: Entrecôte Chez Nous
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 servings
Cuisine: Provençal
Ingredients: 800 g beef tenderloin (from the loin); 200 g flat-leaf parsley; 200 g chervil; 2 cloves garlic; 2 sprigs rosemary; 4 sprigs thyme; 200 g butter (for frying); salt; black pepper; baguette (side); potato gratin (side)

Yields4 servings
CuisineProvençal
CategoryMain course

Preparation Time40 minutes
Cooking Time10 minutes
Total Time50 minutes

Hardy

“Entrecôte Chez Nous” à la Hardy originates from the Provençal-style restaurant Waldschenke in Switzerland. It is a great alternative to raclette or fondue for a social family evening.

Ingredients

800 g beef tenderloin (from the loin)
200 g flat-leaf parsley
200 g chervil
2 cloves garlic
2 sprigs rosemary
4 sprigs thyme
200 g butter (for frying)
salt
black pepper
baguette (side)
potato gratin (side)

side: baguette
side: potato gratin
coarse herb paste of parsley, chervil, and garlic
beef cut into approx. 1 cm slices
melted butter
entrecôte chez nous
entrecôte chez nous with potato gratin and baguette

Instructions

Blend the garlic, parsley, and chervil in a mixer into a coarse paste and season with salt and pepper.
Cut the beef into slices about 1 cm thick, then reassemble into one or more portions and coat with the herb paste.
Melt the butter in a serving pan together with the rosemary and thyme and bring it to a gentle simmer.
Place the meat in the pan and serve immediately (ideally on a tabletop warmer).
Separate slices of beef and cook them individually in the hot butter to the desired doneness.
Serve with baguette and potato gratin.

Nutrition (per serving)

Nutrition information is calculated using an ingredient database and should be considered an estimate. Actual values may vary depending on ingredients and portion sizes.