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Grilled entrecôte with herbed butter
Grilled entrecôte with herbed butter

Grilled entrecôte with herbed butter

Preparation 10 min
Cooking time 8 min
Servings 4


  • 250 ml (1 cup) butter, softened
  • 45 ml (3 tbsp) Italian parsley, chopped
  • 2 French shallots, finely chopped
  • Juice of 1/2 lemon, about 30 ml (2 tbsp)
  • 30 ml (2 tbsp) white wine
  • Sea salt and freshly ground black pepper
  • 4 beef entrecôtes, about 250 g (1/2 lb) each


  1. In a bowl, mix together all the ingredients (except the entrecôtes).
  2. With a fork, beat the mixture until smooth. (Liquids must be well combined.)
  3. Cut a rectangle of plastic wrap, about 30 cm (12 in.) long.
  4. Place 4 cm (1 1/2 in.) of the butter mixture on the end facing you and roll to form a log.
  5. Refrigerate for at least 1 hour.
  6. Preheat the barbecue to 260°C (500°F) or to maximum heat.
  7. Season the entrecôtes with salt and pepper.
  8. Cook for 3 to 4 minutes on each side for rare.
  9. Unwrap the butter and slice it into 6 mm (1/4 in.) rounds.
  10. Place a round of butter onto each hot entrecôte. 
  11. Serve immediately with French fries and a green salad.
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