Entrecôte met kruidenboter en geroosterde knoflookchampignons

Een klassieke entrecôte met zelfgemaakte kruidenboter en geroosterde knoflookchampignons. Sterk op smaak, eerlijk op tafel.

📝 Ingredients

• 2 entrecôtes of about 200 g each
• Salt and freshly ground pepper
• 1 tbsp neutral oil (e.g. sunflower oil)
• 250 g chestnut mushrooms, halved
• 2 garlic cloves, peeled and lightly crushed
• 1 knob of butter (for the mushrooms)
• 1 tsp lemon juice
• For the herb butter:
• 75 g softened butter
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh chives
• 1 garlic clove, finely grated
• Pinch of salt

👨‍🍳 Instructions

1. 1Take the entrecôtes out of the fridge 30 minutes before cooking so they come to room temperature. Pat them dry with paper towels and season generously with salt and pepper.Make the herb butter: mix the softened butter with the finely chopped parsley, chives, garlic and a pinch of salt. Roll it up in plastic wrap and place in the fridge.Heat the frying pan on high until it's very hot. Add a splash of neutral oil. Fry the entrecôtes 2 to 3 minutes per side for medium-rare, or longer to taste. Don't flip them too often: turning once is enough.Place the steaks on a plate, put a slice of herb butter on them and loosely cover with aluminum foil. Let rest for 5 minutes.Turn the heat down slightly and in the same pan fry the mushrooms with the crushed garlic in a knob of butter. Stir occasionally and cook 4 to 5 minutes until golden brown. Season with salt, pepper and a splash of lemon juice.Serve the entrecôtes with the mushrooms on the side and optionally some fresh bread to mop up the jus. Enjoy.