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Recipe Jet-Cut
Entrecôte in lemon-garlic Marinade with pesto butter
PREPARATION TIME 
COOKING TIME INGREDIENTS
MARINADE
- 200 ml olive oil
- 1large untreated lemon,
- juice and zesten
- 4–5 tbspWorcestershire Sauce
- 5cloves of garlic, finely chopped
- 1bunch of parsley, finely chopped
- 3pieces of entrecôte
- 2–3 tbspcooking butter
Pesto
Butter
- 20 gpine nuts
- 1fresh clove of garlic
- 1,5bunch of basil
- 100 mlolive oil
- 20 gparmesan
- 250 gsoft butter
Preparation
1 Place the entrecôte next to each other in a deep bowl.
2 Olive oil, lemon juice and zests, worcestershire sauce, garlic and mix parsley and add a little salt and pepper.
3Pour marinade over the entrecôtes and cover with Jet-Cut foil leave to stand in the refrigerator for at least 4 hours or overnight.
4All ingredients except the butter in the herb and spice chopper and mash it finely.
5Mix the pesto with softened butter and refrigerate let it cool down.
6Heat frying butter in a frying pan and place the entrecôtes in it with strong fry over heat for 2–3 minutes until dark brown.
Turn the steaks and fry for 3–4 minutes more.
7Serve immediately with the pesto butter.