Entrecôte Vert-Pre – A French Dish

Vert-pre is the quality term in France for beef cattle that have lived in the meadow (the pre vert). The meat is exceptionally spicy. And the entrecôte vert-pre is just as spicy, prepared with lots of herbs.

This is how to make the French dish:

In the beginning, boil the straw potatoes. To do this, cut the potatoes into noodle-thin strips. Dry them with a kitchen towel. Heat the oil or coconut oil in a frying pan. Add potato strips and fry at 190 °C for 5 minutes until golden brown. Drain well and keep warm. Press the entrecôtes with your hand. Score tendon on upper edge. Brush with oil. Season with pepper. Grill for 10 minutes at about 300 °C, turning. Salt. Arrange on a heated plate with the potatoes. Finally, top each piece of meat with a slice of lemon. Put a slice of herb butter on top of each. Garnish with washed, drained cress.

Approximately 905 calories / 3788 joules.

Serving: Cucumber salad and a baked bowl of straw potatoes separately.

As a drink: Baden red wine.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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