{"id":3769,"date":"2024-06-04T11:24:26","date_gmt":"2024-06-04T09:24:26","guid":{"rendered":"https:\/\/dev.rouvinez.com\/blog\/non-classe\/grilled-entrecote-marinated-with-herbs\/"},"modified":"2026-06-03T08:03:16","modified_gmt":"2026-06-03T06:03:16","slug":"grilled-entrecote-marinated-with-herbs","status":"publish","type":"post","link":"https:\/\/dev.rouvinez.com\/en\/blog\/recipes\/grilled-entrecote-marinated-with-herbs\/","title":{"rendered":"Grilled entrec\u00f4te marinated with herbs"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">The recipe from <a href=\"https:\/\/mrsmartinezcooks.ch\/\" target=\"_blank\" rel=\"noopener\">Mrs Martinez Cooks<\/a><\/h2>\n\n<p class=\"wp-block-paragraph\">When seeking the simplicity of a beautiful, well-prepared cut of meat, the entrec\u00f4te remains a classic. Here, a quick marinade of herbs and garlic delicately seasons the meat before a controlled pan-searing to achieve a tender and juicy texture. A few minutes of resting is all it takes to enhance the dish, resulting in an authentic, gourmet, and uncomplicated meal, perfectly accompanied by roasted potatoes and vegetables.  <\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Ingredients<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\"><strong>Serves 2:<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>2 generous entrec\u00f4te steaks<\/li>\n\n\n\n<li>Olive oil<\/li>\n\n\n\n<li>2 garlic cloves<\/li>\n\n\n\n<li>1 bunch of thyme<\/li>\n\n\n\n<li>1 sprig of rosemary<\/li>\n\n\n\n<li>1 bunch of oregano<\/li>\n\n\n\n<li>20 g butter<\/li>\n\n\n\n<li>4 pinches of fleur de sel<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Recipe<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>One hour before cooking, remove the entrec\u00f4tes from the refrigerator. Drizzle with a little olive oil. Add the crushed garlic and chopped herbs. Rub the meat with the mixture and leave to marinate at room temperature for 1 hour.   <\/li>\n\n\n\n<li>Heat a little oil in a pan and sear the entrec\u00f4tes for 1 minute in the very hot oil. When the meat releases easily from the pan, turn it over and cook for 1 minute on the other side. <\/li>\n\n\n\n<li>Then lower the heat, add the remaining marinade and the butter. Continue cooking for approximately 8 minutes, turning occasionally. If using a probe, remove the meat from the heat when it reaches a core temperature of 55\u00b0C for a medium-rare steak.  <\/li>\n\n\n\n<li>Remove the meat from the heat. Wrap in aluminum foil and let rest for 5 minutes before seasoning with salt and serving. <\/li>\n\n\n\n<li>Serve with oven-roasted potatoes and vegetables.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">Best enjoyed with a delicious glass of <a href=\"https:\/\/shop.famillerouvinez.com\/fr\/shop\/222-368-nez-noir-aoc-valais.html#\/28-centilisation-75\" target=\"_blank\" rel=\"noopener\">Nez Noir R\u00e9serve<\/a>. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The recipe from Mrs Martinez Cooks When seeking the simplicity of a beautiful, well-prepared cut of meat, the entrec\u00f4te remains a classic. Here, a quick marinade of herbs and garlic delicately seasons the meat before a controlled pan-searing to achieve a tender and juicy texture. A few minutes of resting is all it takes to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3770,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[54],"tags":[15],"dipi_cpt_category":[],"class_list":["post-3769","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-nez-noir"],"acf":[],"_links":{"self":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/3769","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/comments?post=3769"}],"version-history":[{"count":2,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/3769\/revisions"}],"predecessor-version":[{"id":4536,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/3769\/revisions\/4536"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/media\/3770"}],"wp:attachment":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/media?parent=3769"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/categories?post=3769"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/tags?post=3769"},{"taxonomy":"dipi_cpt_category","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/dipi_cpt_category?post=3769"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}