Entrecote Double Cafe De Paris

Preheat the stove to 80 degrees and heat a plate with it.

Season the entrecotes doubles with salt and pepper. Sear them in the hot clarified butter for 2 1/2-3 minutes, depending on the thickness of the meat pieces. Immediately transfer to the preheated platter and cook in the oven at 80 °C for 60 min (saignant, rare) to 1 1/2 hours (a point, pink).

Soften the salted butter at room temperature. Then mix heartily with a wooden spoon until spikes form. Chop all the kitchen herbs and add to the butter form. Remove the skin from the garlic clove, squeeze it and add it. Add the mustard, curry, lemon zest, Worcestershire sauce and cognac. Season to taste with salt and freshly ground pepper. If the cabbage butter is prepared a long time in advance, refrigerate.

Immediately before serving, place the herb butter in a saucepan and whisk until frothy. Stir in the cream.

Slice the entrecotes doubles diagonally across the grain of the meat, return to the platter and pour the butter sauce around them. Bring to the table immediately.

Keep the sauce and the meat warm on a warmer.

Method of preparation also suitable for: ~Poulet breast: sear 3 min, reheat 45-60 min at 75 degrees Note Petra: Made with 850 g beef tenderloin roast. 6 min seared all around, cooking time 1 1/2 hours at 80 degrees For 7 people 250 g butter, instead of fresh kitchen herbs 1 package T

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