Entrecôtes with orange curry butter

Total time: 2hr 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 623 Kcal, 41g Protein, 4g Carbohydrates, 50g Fat


  • Orange curry butter
  • 1 orange, rinsed with hot water, use grated zest and juice
  • 150 g salted butter, soft
  • 2 tsp Madras curry powder
  • To marinate the meat
  • 4 beef entrecôtes (each approx. 180 g)
  • 2 tbsp olive oil
  • 1 tbsp rosemary, finely chopped
  • 0.5 orange, use only the juice (approx. 2 tbsp)
  • To fry the meat
  • 1 tbsp clarified butter
  • 1 tsp salt
  • a little pepper

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  • Orange curry butter

    Reduce the orange zest and juice for approx. 5 mins. to approx. 1 tbsp, leave to cool. Using the whisk on a hand mixer, beat the butter, curry and reduced orange juice for approx. 2 mins., cover and refrigerate for at least 2 hrs.
  • To marinate the meat

    Place the entrecôtes on a plate. Combine the oil with the rosemary and orange juice, coat the meat in the marinade. Cover and marinate in the fridge for at least 2 hrs.
  • To fry the meat

    Remove the meat from the fridge approx. 30 mins. prior to cooking. Heat the clarified butter in a frying pan. Fry the meat for approx. 3 mins. on each side (à point), season. Serve with the orange curry butter.
  • Serve with:

    Brussels sprouts and spaetzle or fried potatoes.

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Products used in this recipe

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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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