Entrecôte double with herb butter

Total time: 55m
Preparation Time: 25m

For 4 people


Florian (FOOBY Team)

Nutritional Information

Contains 645 Kcal, 48g Protein, 20g Carbohydrates, 40g Fat


  • Herb butter
  • 2 tbsp flat-leaf parsley
  • 2 tbsp cress
  • 100 g salted butter, soft
  • a little pepper
  • 2 entrecôtes doubles (each approx. 400 g and 4 cm thick)
  • 2 tbsp chives
  • Colourful roasted vegetables
  • 300 g medium-large waxy potatoes
  • 300 g raw beetroot
  • 300 g carrots
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • Entrecôte
  • 1 tbsp clarified butter for frying
  • a little pepper
  • 0.75 tsp salt

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  • Herb butter

    Finely chop the parsley and chives, roughly chop the cress. Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy. Stir in the parsley, chives and cress, season, cover and set aside. Remove the meat from the fridge approx. 30 mins. prior to cooking.
  • Colourful roasted vegetables

    Cut the potatoes, carrots and beetroot into batons approx. 1 cm thick.
  • Mix the vegetables with the oil and salt in a bowl, spread on a baking tray lined with baking paper.
  • To roast

    Approx. 30 mins. in the centre of an oven preheated to 200°C.
  • Entrecôte

    Heat the clarified butter in a frying pan. Season the meat, fry for approx. 4 mins. on each side.
  • To serve

    Remove the meat, cover and leave to rest for approx. 5 mins. Carve the meat across the grain, serve with the roasted vegetables and herb butter.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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