Entrecote

(Originally posted on March 26th, 2005)

I was trying to think of a meal to make at home, since I’ve been eating out so much lately, when I remembered the steaks I ate almost daily while in Paris a few years ago (at the brasseries). After a brief search on the web, I found a recipe that sounded pretty similar to what I remember. Here's a modified version that's quick to prepare and tastes good.

Ingredients

• 2 sirloins (6-8 oz)
• Salt and pepper
• 6 Tbsp unsalted butter, softened
• 2 tsp parsley, minced
• 2 shallots, minced

Instructions

1. Sprinkle both sides of the steak with salt and pepper. Pan fry on a hot pan or grill.
   
2. While it is cooking, mix -- over very low flame in a small pan -- the butter with the parsley and shallots until creamy.
3. Just before serving, place half the butter on two hot serving plates.
   Place the cooked steaks on top and the rest of the butter on the top of the steaks.
4. Serve very hot. If you want it even more authentic, serve with fresh fries (or as we say, pommes frites.)

Eat it. Serves 2.