Entrecôte with Chicory

Butter: Mix butter, shallot and olives, season. Add 2 tbsp of it to the frying pan for the vegetables, set the rest aside.

Vegetables: Heat olive butter in the frying pan. Steam chicory with lid closed over medium heat for 10 min, season.

Meat: Take meat out of refrigerator about half an hour before roasting, brush with oil. Heat pan, roast entrecôtes on both sides for about 2, 5 min each, season. Spread remaining olive butter evenly on top. Add chicory to the table.

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