Entrecôte Steak Classique

2 Servings


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
    6 minutes.

  • 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

  • Dijon Mustard