A beautiful and simple dish that can be a very satisfying as diner.
4 sirloin steaks White-Blue
Coarse sea salt
For the butter
250 gr or 8.8 oz salted farm butter
10 gr or 0.35 oz rosemary leaves or tarragon
50 gr or 1.8 oz banana shallot
1 dl or 3.4 fl oz Gastrique BELBERRY
Pepper from the mill
- Bring the butter to room temperature and divide into cubes in a mixing bowl. Chop the shallot and tarragon finely and mix through the butter together with the Gastrique. Season additionally with some pepper from the mill. Mix well until the Gastrique has been absorbed by the butter. Spread out on an aluminium sheet and roll up into a nice roll. Leave in the fridge for around 6 hours
- Heat the grill pan
- Drizzle the entrecote with some olive oil and sprinkle with coarse sea salt
- Grill until done. Let rest for a moment before slicing
- Present the delicious meat with the fantastic Gastrique butter.