Entrecotes with Garlic
Peel 2 garlic cloves and cut into small cubes. Heat the butter and oil in a pan and cook the garlic cubes, ham, rosemary and bay leaves. Remove the aromatics, so that only the seasoned oil remains in the pan.
Cut the garlic bulb in half and rub the Entrecotes with the cut surfaces. Place the garlic bulb in an ovenproof baking dish and bake in a preheated oven at 120°C (approximately 250°F). Season the meat with salt and pepper and fry for about 3 minutes per side in the seasoned oil. Wrap in foil and bake at 120°C (approximately 250°F) for about 15 minutes, then remove from the oven and let rest.
Meanwhile, fry the lemon wedges in the same pan, then remove. Deglaze the pan drippings with wine, broth and lemon juice, season with salt, pepper and sugar and boil down slightly.
Cut the Entrecotes into thin slices. Pour the sauce on warmed plates and arrange the sliced Entrecotes on top. Garnish with the ham, lemon wedges, garlic and rosemary and serve immediately.