Entrecôte Steaks with Crispy Crust and Shallot Sauce

Ingredients

• 4 entrecôte steaks (≈250 g each)
• Sea salt
• Pepper (freshly ground)
• 2 tbsp clarified butter
• 4 sprigs Rosemary
• 4 stalks bean herb
• 2 shallots
• 1 tbsp flour
• 250 ml Beef broth
• ground cumin
• 2 tbsp breadcrumbs

Instructions

1. 1.

   Preheat the oven to 80°C fan.

2. 2.

   Pat the steaks dry and trim excess fat, cutting it into small cubes. Season the steaks with salt and pepper, then sear each side in hot clarified butter until browned. Place the steaks on a foil-lined tray, sprinkle the herbs over them, cover tightly with foil, and bake for about 20 minutes (longer or shorter depending on thickness) to reach pink medium.

3. 3.

   Pour off the fat from the pan. Peel and finely dice the shallots. Sauté lightly golden in the pan residue, then dust with flour. Deglaze with broth and simmer until slightly thickened. Season with salt, pepper, and cumin.

4. 4.

   For the crust, fry the reserved fat cubes in a skillet until crisp and golden. Stir in the breadcrumbs and cook until they brown as well.

5. 5.

   Serve the steaks on plates or boards topped with the crispy crusts, accompanied by the shallot sauce on the side.