Ingredients for 2 people
For the entrecôte:
2 pieces of Irish beef entrecôte (approx. 200–250 g each)
Salt and freshly ground black pepper
1–2 tablespoons oil (e.g., rapeseed or sunflower oil)
1 sprig of rosemary or thyme
1 clove of garlic
20 g butter
For the Allumette Fries:
3 large waxy potatoes
Vegetable oil for frying
Salt
Preparation:
Prepare the Allumette Fries: Peel the potatoes and cut them into very thin sticks (approx. 3 mm wide). Soak the potato sticks in cold water for at least 30 minutes to remove any starch.
Dry thoroughly.
Fry the fries: Heat the oil in a saucepan or deep fryer to approximately 160°C. Pre-fry the potato sticks in batches for 3-4 minutes until soft but not browned. Remove and drain on paper towels. Shortly before serving, heat the oil to 180°C and fry the fries again for 2-3 minutes until golden brown and crispy. Sprinkle with salt.
Grill the striploin until rare : Remove the steaks from the refrigerator about 30 minutes before cooking to allow them to reach room temperature.
Season the steaks with salt and pepper.
Heat the oil in a cast iron pan until very hot.
Place the steaks in the hot pan and cook for about 3-4 minutes per side, depending on their thickness, for a medium-rare finish.
Add the garlic and herbs to the pan during cooking.
Shortly before the end of the cooking time, add the butter and baste the steaks with the melted butter (for an aromatic "basting").
Remove steaks from the pan and let rest for 5 minutes.
Nice to know: Entrecôte is a classic French steak dish, cut from the striploin of beef. It is particularly tender and flavorful. The side dish, "pommes allumette," is thinly sliced, crispy French fries, also from French cuisine. Irish beef is known worldwide for its quality, as the animals are mostly raised on lush pastures with natural feed, which gives the meat a particularly delicate flavor and tender texture. The combination of Irish beef and French cooking creates an elegant and delicious dish.
