Entrecôte met kruidenboter en knapperige aardappeltjes

Ingrédients

• 2 entrecôtes (each approx. 200 g)
• 500 g waxy potatoes
• 100 g butter (soft)
• 2 tbsp finely chopped parsley
• 1 tbsp finely chopped chives
• 1 garlic clove
• 2 sprigs fresh rosemary
• Olive oil
• Salt and pepper to taste

Préparation

1. 1

   First make the herb butter: mix soft butter with finely chopped parsley, chives, a crushed garlic clove, salt and pepper. Roll the butter in plastic wrap into a log and chill for at least 30 minutes.Cut the potatoes into small cubes or wedges. Parboil them for 8 minutes in salted water, drain and let them steam dry.Heat a splash of olive oil in the frying pan over medium heat. Fry the parboiled potatoes until golden brown and crispy, about 15 minutes. Sprinkle with rosemary, salt and pepper. Keep warm.Remove the entrecôtes from the fridge 20 minutes before cooking. Pat them dry with kitchen paper and season with salt and pepper.Heat the frying pan over high heat until very hot. Add a knob of butter and a splash of olive oil. Cook the entrecôtes 2 to 3 minutes per side for medium-rare, or longer to taste. Regularly spoon the pan juices over the meat while cooking.Place the entrecôtes on a plate and let them rest for 5 minutes under foil. This keeps the juices in the meat.Put a slice of herb butter on each entrecôte and serve immediately with the crispy potatoes. Enjoy.