Jul 13 2026
Restaurants›Cathédrale Restaurant›14oz Entrecôte Au Poivre Recipe

14oz Entrecôte Au Poivre Recipe

Inspired by Cathédrale Restaurant
Time45m
Serves2

Escargot Butter, ‘Steak Frites’

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Ingredients

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Entrecôte

Escargot Butter

Steak Frites

Method

Preparing the Escargot Butter

  1. 1

    Make the Escargot Butter

    In a mixing bowl, combine the unsalted butter, minced garlic, chopped parsley, lemon juice, and salt. Mix thoroughly until well combined. Set aside.

Cooking the Steak

  1. 2

    Prepare the Entrecôte

    Season the entrecôte steak with salt and crushed black peppercorns on both sides.

  2. 3

    Sear the Steak

    Heat olive oil in a skillet over medium-high heat. Add the entrecôte steak and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness.

  3. 4

    Add Butter

    In the last minute of cooking, add butter to the skillet. Baste the steak with melted butter for extra flavor.

  4. 5

    Rest the Steak

    Remove the steak from the skillet and let it rest for about 5 minutes before slicing.

Preparing the Fries

  1. 6

    Fry the Potatoes

    Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Add the cut fries in batches and fry until golden brown and crispy, about 4-5 minutes.

  2. 7

    Season the Fries

    Remove the fries from the oil and drain on paper towels. Season with salt while hot.

Serving

  1. 8

    Plate the Dish

    On a serving plate, place the sliced entrecôte steak, dollop the escargot butter on top, and serve with a side of hot steak frites.

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