Entrecôte Grillée, Beurre Maître d’Hôtel & Frites

Instructions

1. 1

   Make the herb butter ahead: beat the softened butter with the parsley, garlic paste, lemon zest, and a squeeze of lemon juice. Season well, roll in cling film, and refrigerate.

2. 2

   Preheat the oven to 220°C fan. Rinse and dry the frites thoroughly, toss with vegetable oil and flaky salt, and spread on two baking trays in a single layer. Roast for 25 to 30 minutes, turning once, until golden and crisp.

3. 3

   Make the tomato salad: arrange the sliced tomatoes on a plate, scatter over the sliced shallots, and dress with the vinegar, olive oil, salt, pepper, and a pinch of sugar. Leave to sit for 10 minutes.

4. 4

   Brush the steaks lightly with olive oil and season generously on both sides. Grill over high heat for 2 to 3 minutes each side for medium-rare. Rest on a warm plate for at least 5 minutes.

5. 5

   While the steaks rest, make the pan sauce: soften the diced shallots in butter for 2 minutes, add the red wine and reduce by half, then add the stock and reduce until it coats the back of a spoon. Finish with a knob of butter and season.

6. 6

   Slice bavette against the grain. Place a slice of herb butter on each steak and serve with the frites, salad, and pan sauce alongside.