2x250gr black Angus entrecôtes, salted and peppered. No oil added.
The coal is red hot, perfect to flash cook these beauties.
2.20 min. on each side gives you a medium-rare meat, charred on the outside, red n juicy inside.
So, french grill then...
served with fried potatoes, green salad, and mustard sauce (gently soften a few minced shallots in butter, add a dash of white vinegar, a couple of tablespoons of strong Dijon mustard - more or less depending on personal taste - then a few dollops of crème fraiche and/or a few dashes of liquid cream. Finish with chopped parsley and salt to taste. This sauce works for any white fishes. Just replace the vinegar with white wine and the Dijon mustard with wholegrain mustard, or what we call in France "moutarde à l'ancienne".). If you go to Paris, go to "L'entrecôte" restaurants (there are few scattered across the city) where you will eat the exact same thing. Actually, they ONLY have one dish on their menu: this. And you're in for a treat!
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