Entrecote met rode uienboterEntrecôte with red onion butterRoastbeef mit roter Kräuterbutter

Entrecôte with red onion butter (4 persons)


  • 4 entrecôtes
  • 1 small finely chopped red onion
  • 1.5dl red wine
  • 1dl meat broth or meat stock
  • 150g soft butter
  • 1tbsp thyme
  • 1tbsp oil
  • pepper and salt 


  1. Bring the broth, together with the onion and the wine, to a boil and cook on a high flame until almost all the moisture has evaporated.
  2. Let the moisture cool. 
  3. Beat 100g butter with a hand mixer until creamy and add the onion-wine mixture.
  4. Add the thyme, salt and pepper and roll it all up in a piece of foil.
  5. Allow the whole to solidify in the refrigerator over the space of an hour.
  6. Let the entrecôte become room temperature.
  7. Dab the entrecôte dry.
  8. Heat 50g of butter in a frying pan and cook the meat in 6 to 8 minutes.
  9. Grind salt and pepper over the meat.
  10. Allow the entrecôtes to rest for 3 minutes, wrapped in aluminium foil, before you serve them with a bit of onion butter. 

Delicious with oak leaf lettuce and fried potatoes.

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