Entrecote with herb gratin: recipe to go beyond the griddle

What happens if you buy a pair of good entrecote pieces on sale? Well, if your boyfriend is an inveterate carnivore, you can hardly refuse his whim. Since in his hands he could end up charred, I took the opportunity to test new recipes and thus prepared this steak with herb gratin, which ended up triumphing.

I was inspired by a German cookbook adapting the recipe a little to what I had at home at the time. The herb combination can be adjusted to taste or swapped mustard for mayonnaise if we don't particularly like it. The result is a layer of very aromatic and juicy gratin, not crunchy, which we finish off by reducing the juices of the meat itself.


For 1 people
  • Entrecote 1
  • Dijon mustard 5 ml
  • Garlic clove 1
  • One teaspoon fresh parsley
  • One teaspoon fresh thyme (or dried)
  • Chives one teaspoon
  • Bread crumbs 20 g
  • Butter at room temperature 30 g
  • Parmesan cheese or cheese of another variety, cured 5 g
  • Ground black pepper
  • Salt
  • Extra virgin olive oil

How to make steak with herb gratin

Difficulty: easy
  • Total time 25 m
  • Elaboration 5m
  • Cooking 20 m
  • Repose 30 m

Remove the germ from the garlic clove and chop. Wash and dry the herbs. Place them in a mincer or food processor with the garlic clove, mustard, cheese, and breadcrumbs. Season lightly and crush. Add the butter and grind again. Spread on plastic wrap, cover and cool in the fridge for about 20-30 minutes.

Preheat the oven with the grill function and temper the meat out of the fridge. Hitting with a mallet of meat protecting the steak are plastic film, giving firm but soft blows; it's about softening a bit, not flattening like a steak. It is an optional step.

If you have a pan or griddle that can be taken to the oven, it is time to use it. Heat over medium-high temperature, grease with a little olive oil and cook the steak briefly on both sides, lowering the temperature to medium power.

The cooking time will depend on the point that we like and the thickness of the piece; As it will go to the oven for a few minutes, the ideal is not to spend too much, about two minutes at most on each side. Remove from the heat and season with salt and pepper.

Spread the gratin mixture over the meat and take to the oven to gratin for about 4-6 minutes. Remove the piece and deglaze the juices to sauce the meat before serving.

What to accompany the steak with herb gratin

A good steak of about 380-400 g can serve two people on a more complete menu, such as a second plate of vegetables and a side of potatoes, for example. But a piece of about 300 g will be well enjoyed by a single meat lover as a unique dish, preferably with a fresh and light garnish, for example a salad.

Tags:  Fish Vegetables And Legumes Desserts 

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