Entrecôte with herb butter and roasted garlic

Ingredienti

• 2 entrecôtes of about 200 g each
• Coarse sea salt and freshly ground black pepper
• 2 tbsp olive oil
• A knob of butter (for frying)
• 2 sprigs fresh thyme
• 3 cloves of garlic (1 crushed, 2 for the herb butter)
• 1 head of garlic (for roasting)
• For the herb butter: 100 g soft butter
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped chives
• 1 clove garlic, pressed
• Salt and pepper to taste

Preparazione

1. 1

   Take the entrecôtes out of the fridge at least 30 minutes before cooking so they come to room temperature.Make the herb butter: mix soft butter with finely chopped parsley, chives, a pressed clove of garlic, salt and pepper. Roll it up in plastic wrap and put it in the fridge to firm up.Cut the top off the head of garlic so the cloves are just visible. Drizzle a little olive oil over it and wrap the head in aluminum foil. Roast the garlic in an oven at 180°C for 35 minutes.Pat the entrecôtes dry with kitchen paper and season them generously with coarse salt and black pepper on both sides.Heat the frying pan over high heat until it's very hot. Add a splash of olive oil and place the entrecôtes in the pan.Cook the entrecôtes 2 to 3 minutes per side for medium-rare. Don't press down on the meat; let the pan do its work.In the last minute, add a knob of butter, a sprig of thyme and a crushed clove of garlic to the pan. Spoon the melted butter over the meat continuously.Remove the meat from the pan and let it rest for 5 minutes on a plate, loosely covered with aluminum foil.Place a slice of herb butter on the warm entrecôte and serve with the roasted garlic cloves alongside. Enjoy immediately.