Date:november 27, 2015

Entrecôte with garlic and herb sauce (M. Boreux)

Serves 4:

  • 4 beef entrecôtes
  • 100g grelot onions
  • 1 bunch of carrots
  • 40g butter
  • 1tbsp. caster sugar
  • Ground salt and pepper


Garlic and herb sauce:

  • 200g low-fat Fromage Blanc 
  • 1 finely chopped shallot
  • 2 cloves of garlic, chopped
  • 1 bunch of chives
  • 2tbsp. chopped parsley
  • Dash of single cream
  • Ground salt and pepper


Dauphine potatoes:

  • 400g choux pastry
  • 300g bintje potatoes, cooked whole in their skins on a bed of salt
  • 1 egg yolk
  • Salt
  • Ground pepper



  • Baby leaf salad
  • Fleur de sel
  • Balsamic dressing



For the onions and carrots:

Peel the grelot onions and leave them whole. Wash and peel the carrots, leaving some of their leaves.

Melt the butter in a saucepan on a medium heat. Add the onions and carrots and sweat for 5 mins. Add salt and pepper, then sprinkle with sugar. Add 5cl of water, cover and cook for 10 minutes.

At the end of the 10 minutes, glaze the vegetables in the liquid.

For the garlic and herb sauce:

In a frying pan, brown the chopped garlic and shallot with a dash of olive oil.

Add the Fromage Blanc and a dash of single cream to obtain a sauce consistency.

Season with ground salt and pepper, then add the chopped chives and parsley.

Add more cream or Fromage Blanc until you get the consistency you are looking for.

Pommes dauphines :

Preheat the fryer at 170°C.

Crush the 300g of potato with the egg yolk, then add the choux pastry.

Season with ground salt and pepper, then mix.

To serve

Grill the entrecôtes on a fairly high heat for 2 to 4 minutes on each side, depending on their thickness and how you would like them cooked. Rest the meat for 2 minutes at the edge of an open oven.

Put small quenelles of the potato mix in the fryer and fry until golden and cooked inside.

Arrange the glazed onions and carrots on the plate, with a small salad with a balsamic dressing and a generous dash of garlic and herb sauce next to the meat.