Ingredients
Steak
- 600 gram Côte Boeuf (entrecote)
- 1 tbsp neutral oil
- 3 tbsp butter
- 2 cloves garlic
- 1 tbsp fresh herbs (for frying)
- salt and pepper
This is a beef tenderloin where the bone is still on. This is for me the very best steak I can eat. If I also get served with crispy french fries and homemade Bearnaise sauce, I'm in heaven. I'll show you how to fry this steak to perfection every single time!
Step 1
The "Reverse Searing" method works incredibly well on slightly larger pieces of meat. You get an incredibly good control of the temperature, the meat needs less time to rest and the roasting crust is even better. Here I will explain why and show you how. Start by placing the meat on a rack without any spices. Then put the meat in the oven on hot air at 80-100 degrees. Now fry the meat until you get just below the desired core temperature. I take out this piece at 55 degrees. Côte Boeuf is entrecôte with bones. What happens is that the surface of the meat dries out more and it gives you an even better crust afterwards. After taking the meat out of the oven, I wipe it well with a little paper and season with plenty of salt and pepper.
Step 2
Fry the meat first on high heat in neutral oil on all sides. When you get a beautiful crust, turn down the heat and add butter, herbs and garlic. Pour the butter over the meat several times and remove the meat to rest. Let the meat rest for 10 minutes.
Step 3
This method works on all types of meat and you can choose an incredible number of accessories. One of my favorites is the homemade Sauce Bearnaise and french fries. Here is the link to how I make the sauce. Béarnaise Sauce - My favorite sauce!
Step 4
Here you can see how to make perfect French fries French Fries - That's how they become perfect!
Step 5
Now all that remains is to put the steak on a plate, some good sauce and crispy french fries. I have also made an instructional video of this you can see on my Instagram profile. Good luck.
