Breton entrecote

Cut the meat into portions 1-1.5 cm thick.

Fight off slightly.

Brush with olive oil.

Rub with salt and pepper.

Leave on for 30-60 minutes.

Heat a third of the butter in a frying pan.

Fry the meat on both sides so that the outside is a fried crust, but the inside is slightly damp.

At this time, mix the remaining butter with finely chopped onions and parsley, and add a pinch of pepper.

Spread the resulting green butter on the bottom of the bowl.

Place the saut?ed meat in a bowl.

Cover with a plate and cook in a water bath for 7-8 minutes.

Place on a plate, drizzle with melted butter from a bowl and serve.

You can garnish with fresh vegetables.

Enjoy your meal!