Entrecote with Olive and Anchovy Butter

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Entrecote with Olive and Anchovy Butter
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
262
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie262 kcal(12 %)
Protein14.24 g(15 %)
Fat21.99 g(19 %)
Carbohydrates2.53 g(2 %)
Sugar added0 g(0 %)
Roughage1.03 g(3 %)
Vitamin A163.35 mg(20,419 %)
Vitamin D0.03 μg(0 %)
Vitamin E0.95 mg(8 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.12 mg(11 %)
Niacin8.76 mg(73 %)
Vitamin B₆0.2 mg(14 %)
Folate7.54 μg(3 %)
Pantothenic acid0.22 mg(4 %)
Biotin0 μg(0 %)
Vitamin B₁₂0.99 μg(33 %)
Vitamin C2.16 mg(2 %)
Potassium234.37 mg(6 %)
Calcium75.58 mg(8 %)
Magnesium21.7 mg(7 %)
Iron2.44 mg(16 %)
Zinc2.18 mg(27 %)
Saturated fatty acids11.37 g
Cholesterol82.79 mg

Ingredients

for
4
Ingredients
4 slices
Entrecote (each 200 grams)
1 tablespoon
100 grams
pitted green Olives
1
4
1 tablespoon
3 sprigs
1 generous pinch
60 grams
softened Butter

Preparation steps

1.

Preheat the oven to 140°C (approximately 275°F).

2.

Rinse the steaks, pat dry and season with salt and pepper. Heat the butter in a skillet and sear the steaks on both sides, transfer to a baking pan.

3.

Cut the olives into thin strips. Peel and finely chop the shallot. Pat the anchovies dry and finely chop. Finely chop the capers. Rinse the parsley, shake dry, pluck off the leaves and chop finely. Place the parsley in a bowl and mix with the olives, shallots, anchovies, capers, lemon zest and the softened butter. Season with salt and pepper and spread on the steaks.

4.

Roast in the oven 6-12 minutes (depending on the desired degree of doneness) and finish cooking.