Entrecôte, Hasselback Potatoes & Smoked Garlic-Pepper Sauce by @lesgourmandisesdeloubna

1h20

2 servings

🥔

500 g

Potatoes

🧈

30 g + 1

Butter

🌶️

Paprika

⚫

1 tsp

Pepper

🫒

Olive oil

🌿

Thyme

🧂

Fleur de sel

🧄

5 cloves

Smoked garlic

🥩

2

Entrecôte steak

🧂

Salt

💧

30 ml

Water

🥛

2 tbsp

Crème fraîche

  1. Step
    • Entrecôte steak

    Leave the beef out to come to room temperature.

  2. Slice
    • Potatoes

    Slice the potatoes thinly using two chopsticks as a guide so you don't cut all the way through, creating an accordion effect.

  3. Coat
    • Potatoes
    • Butter
    • Paprika

    Coat the potatoes with the melted butter mixed with paprika and pepper.

  4. Drizzle
    • Potatoes
    • Olive oil
    • Fleur de sel

    Drizzle with olive oil and add fleur de sel, thyme sprigs and smoked garlic cloves.

  5. Bake
    • Potatoes

    Bake the potatoes for about 1 hour at 180°C.

  6. Trim
    • Entrecôte steak

    Trim a little fat from the entrecôte and use it to grease a very hot pan.

  7. Place
    • Entrecôte steak

    Place the steak in the pan without moving it for 3 minutes.

  8. Season
    • Entrecôte steak
    • Salt
    • Butter

    Turn the steak, season simply with salt and pepper, add a knob of butter and smoked garlic, and baste well.

  9. Step
    • Entrecôte steak

    Remove the steak from the pan.

  10. Step
    • Potatoes

    Take the potatoes out of the oven.

  11. Crush
    • Smoked garlic

    Recover the roasted garlic cloves and all the fat from the pan, then crush the garlic.

  12. Add
    • Crushed pepper
    • Water
    • Crème fraîche

    Add the crushed pepper, a little water, the full-fat crème fraîche and a pinch of salt to the pan.

  13. Reduce

    Let the sauce reduce gently.

Entrecôte, Hasselback Potatoes & Smoked Garlic-Pepper Sauce by @lesgourmandisesdeloubna

1h20

2 servings

🥔

500 g

Potatoes

🧈

30 g + 1

Butter

🌶️

Paprika

⚫

1 tsp

Pepper

🫒

Olive oil

🌿

Thyme

🧂

Fleur de sel

🧄

5 cloves

Smoked garlic

🥩

2

Entrecôte steak

🧂

Salt

💧

30 ml

Water

🥛

2 tbsp

Crème fraîche

Preparation Steps

  1. Step 1/13

    Leave the beef out to come to room temperature.

    🥩Entrecôte steak

  2. Step 2/13

    Slice the potatoes thinly using two chopsticks as a guide so you don't cut all the way through, creating an accordion effect.

    🥔Potatoes
    🥢Chopsticks
    🔪Knife

  3. Step 3/13

    Coat the potatoes with the melted butter mixed with paprika and pepper.

    🥔Potatoes
    🧈Butter
    🌶️Paprika
    ⚫Pepper

  4. Step 4/13

    Drizzle with olive oil and add fleur de sel, thyme sprigs and smoked garlic cloves.

    🥔Potatoes
    🫒Olive oil
    🧂Fleur de sel
    🌿Thyme
    🧄Smoked garlic

  5. Step 5/13

    Bake the potatoes for about 1 hour at 180°C.

    🥔Potatoes
    🍳Baking tray

  6. Step 6/13

    Trim a little fat from the entrecôte and use it to grease a very hot pan.

    🥩Entrecôte steak
    🔪Knife

  7. Step 7/13

    Place the steak in the pan without moving it for 3 minutes.

    🥩Entrecôte steak
    🥢Tongs

  8. Step 8/13

    Turn the steak, season simply with salt and pepper, add a knob of butter and smoked garlic, and baste well.

    🥩Entrecôte steak
    🧂Salt
    ⚫Pepper
    🧈Butter
    🧄Smoked garlic
    🥢Tongs
    🥄Spoon

  9. Step 9/13

    Remove the steak from the pan.

    🥩Entrecôte steak
    🥢Tongs

  10. Step 10/13

    Take the potatoes out of the oven.

    🥔Potatoes

  11. Step 11/13

    Recover the roasted garlic cloves and all the fat from the pan, then crush the garlic.

    🧄Smoked garlic
    🥄Spoon

  12. Step 12/13

    Add the crushed pepper, a little water, the full-fat crème fraîche and a pinch of salt to the pan.

    ⚫Crushed pepper
    💧Water
    🥛Crème fraîche
    🧂Salt
    🥄Spoon

  13. Step 13/13

    Let the sauce reduce gently.

Composition

Ingredients

Types

Vegetables, Dairy, Spices, Oils, Herbs, Meat, Liquids

Ingredients

Potatoes, Butter, Paprika, Pepper, Olive oil, Thyme, Fleur de sel, Smoked garlic, Entrecôte steak, Salt, Water, Crème fraîche

Notes

Potatoes (baby or small waxy potatoes), Butter (melted, mixed with paprika and pepper, for the potatoes, a knob, for basting the steaks), Paprika (mixed into the melted butter, no amount given), Pepper (mixed into the melted butter for the potatoes, no amount given, for the sauce, crushed), Olive oil (a large drizzle, for the potatoes), Thyme (a few sprigs, for the potatoes), Fleur de sel (for the potatoes), Smoked garlic (unpeeled, roasted with the potatoes, later used for the sauce), Salt (for seasoning the steaks), Water (or veal stock, for the sauce), Crème fraîche (full-fat, large spoonfuls, for the sauce)

Allergens

Milk

Dietetics

Dietary regimen

Egg-Free, Nut-Free, High-Protein, soy-free, Sugar-Free, Gluten-Free

Calories

660 kcal

Macro nutrients

Protein: 45g, Carbohydrates: 36g, Fat: 39g, Fiber: 4g, Sugars: 2g

Nutritional Information

Minerals

Iron: 4.2mg, Potassium: 1100mg, Zinc: 6.5mg, Sodium: 700mg

Vitamins

Vitamin B12: 2.5µg, Vitamin B6: 0.9mg, Vitamin C: 18mg, Niacin (B3): 9mg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Chopsticks, Knife, Spoon, Tongs, Baking tray

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Sauce, Side Dish

Occasions

Date Night, Dinner Party, Weekend Meal

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Tender, Crispy-edged, Creamy

Flavors

Savory, Smoky, Garlicky, Buttery, Peppery, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2 days (store in an airtight container,refrigerate within 2 hours of cooking), reheating : N/A (reheat steak gently in a pan to avoid overcooking,reheat potatoes in the oven to keep crispness,warm the sauce separately over low heat)