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Introduction

Entrecôte is the premium beef cut from the ribs, used for steak. Something a little special, enjoy alongside triple cooked chips & a glass of Bordeaux.

Method

  1. Remember to remove your steaks out of the packaging, pat dry and bring to room temperature
  2. Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil
  3. Season the meat just prior to cooking
  4. Massage with a little duck or goose fat, creating a very thin layer over the meat
  5. Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when crust has formed
  6. Cook for 3 to 4 minutes each side for medium rare reaching a core temperature of 52ºc
  7. Finish by adding a large knob of butter when frying or on the griddle to baste the meat
  8. Leave to rest in a warm place at least 5 minutes

Shallots

  1. Place the shallots on a square of tin foil, add 1 tsp goose fat, a pinch of sea salt, the garlic & thyme then create a sealed parcel
  2. Place in a pre heated oven 185ºc for 45 minutes until tender
  3. Remove & drain excess juice
  4. Next, gently sear the shallots in a non stick pan for a few moments until rich & golden

Vinaigrette

  • Whisk together the vinegar, mustard & oil to form a emulsion, season with a little sea salt & cracked black pepper