Épisode 10 : L'entrecôte persillade

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

white wine

🥗Healthier: chicken broth

💰Cheaper: water

Chicken broth adds depth without alcohol.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Heat a grill or skillet over high heat until very hot.

Season the entrecôte steak generously with salt and black pepper.

Add the steak to the hot grill and cook for 4-5 minutes on each side for medium-rare.

Remove the steak and let it rest for 5 minutes before slicing.

Meanwhile, peel and cut the potatoes into thin strips for fries.

Heat oil in a deep fryer or large pot to 350°F (175°C).

Fry the potatoes in batches until golden brown, about 4-5 minutes per batch.

Remove fries and drain on paper towels, seasoning with salt immediately.

In a saucepan, melt butter over medium heat and add minced garlic and shallots.

Sauté until fragrant, about 2-3 minutes, then deglaze with white wine.

Add beef stock and reduce by half, then stir in cream and fresh herbs.

Finish the sauce with a squeeze of lemon juice and adjust seasoning.

Slice the rested steak and serve with fries and sauce drizzled on top.

Cooking Techniques

Spice Level:

Allergens