CÔTE DE BOEUF | Lurpak®
CÔTE DE BOEUF Method Scrub the potatoes and parsnips well and turn them with a little Lurpak® butter, salt and black pepper and thyme and place into an oven
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Ingredients
- 1 kilo small potatoes skin on
- 2 parsnips, skin on
- empty unit A few sprigs of thyme
- empty unit salt and black pepper
- empty unit Broad leaf fresh parsley
- 1 good quality sirloin steak (approx. 900g)
- 250 g Lurpak® Salted Cultured Butter, softened
- 1 tbsp lemon juice
- 1 garlic clove, crushed and chopped finely
- 1 handful of finely chopped herb (e.g. tarragon and parsley)
- empty unit salt and fresh crushed pepper
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