Entrecôte Steak Classique
Pre-heat your oven to 200 degrees celcius. Bring a large pot of water to the boil. Remove cardboard lid from foil tray.
Drizzle olive oil over steaks, rub generously with steak seasoning and top with French butter. Place foil tray with steak and pomme Anna in the oven.
Turn your steaks after six minutes and cook for a further six minutes. (12 minutes total) Rest your steak on a chopping board for six minutes. (half your cooking time)
Place foil tray with the pomme Anna back into the oven for a further five minutes or until golden and crispy. Carve your steak into 6 slices.
Place salad into a bowl and toss French Salad Dressing through soft leaves salad with radish and walnuts. Sprinkle par-baked French baguette liberally with water and pop in the oven for
Turn water off the boil. Flatten Secet Herb Butter Sauce pouch and submerge into hot water for 30 seconds. Remove with tongs and massage gently.
Plate up your steak, pomme Anna and spoon over Secret Herb Butter Sauce. Serve with soft leaves salad. Top-up your glass of red wine and say santé! (cheers)
How to make
French Baguette - Par-baked, by our friends at Ned’s
French Butter - 4 portions - (2 for steak)
(2 for baguette)
Entrecôte Steak Seasoning
Cape Grim Angus Porterhouse Steak Fillets Pre-grilled and ready for you to finish off to your own liking
Pommes Anna - Classic French dish of sliced, layered potatoes cooked in butter
Soft Leaves Salad - with radish & walnuts
French Salad Dressing