Entrecôte double with herb butter - Recipes | fooby.ch

Ingredients

• 100 g salted butter
• 1 tbsp clarified butter
• 2 tbsp flat-leaf parsley
• 2 tbsp chives
• 2 tbsp cress
• 300 g medium-large waxy potatoes
• 300 g carrots
• 300 g raw beetroots
• 2 entrecôtes doubles
• 2 tbsp olive oil
• a little pepper
• 1 ¼ tsp salt