Usuba
Entrecote with Butter and Potatoes
A classic beef dish with a crispy crust. The meat is served with fried potatoes, horseradish, and fresh herbs. The pan drippings and melted butter enhance the delicate flavor of the tender meat.
- Total
- 35 min
- Standard serving
- 131.9 g
Ingredients
Total 2
Instructions
- 1
Step 1
Rinse the beef (thin or thick cut) and remove the tendons. Cut into portioned pieces 2–3 cm thick.
Pound the meat pieces with a meat mallet on both sides until 1–1.5 cm thick.
Sprinkle with salt and black pepper.
- 2
Step 2
Heat the pan over high heat. Add vegetable oil.
When the oil starts to smoke, place the meat pieces. Fry for 2–3 minutes on each side until a dark golden crust forms.
The meat should remain pink inside. Transfer to a plate.
- 3
Step 3
Prepare the side dish: fry potatoes or cook them in milk, grate fresh horseradish.
Finely chop the parsley or dill.
- 4
Step 4
Place the meat on a plate. Arrange the potatoes and horseradish next to it.
Pour the meat with the juices released during frying and melted butter.
Sprinkle the potatoes with fresh herbs and serve hot.
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