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Entrecôte, Hamburg Style

4 servings

Ingredients

• 0.62 kg rib steak, young ox, aged
• salt (a little)
• pepper (a little)
• grated breadcrumbs (a little)
• 1 tbsp parsley, chives, tarragon, marjoram, and basil, finely chopped
• 2 tbsp butter
• 1 cup meat or roasting broth
• 2 tbsp fresh butter for herb butter
• butter for searing (a little)

Instructions

1. From a well-aged rib steak of a young ox, remove the bones and sinews, then cut the meat into finger-thick slices.
2. Pound them until tender, sprinkle with salt and pepper, and bread with grated breadcrumbs.
3. Finely chop parsley, chives, tarragon, marjoram, and basil.
4. Sauté 1 tablespoon of the chopped herbs in 2 tablespoons of boiling butter, then add 1 cup of good meat or roasting broth.
5. Mix 2 tablespoons of chopped herbs with 2 tablespoons of fresh butter and form into small, round discs.
6. Quickly sear the meat in good butter on both sides until light brown, ensuring it remains juicy.
7. Arrange the meat slices on a hot, flat dish, place a slice of herb butter on each, and pour the herb sauce underneath.

Modernized from a treasured 19th-century German cookbook.