Grilled entrecote with vinbjergsneglesmør

Ingredients for Grilled entrecote with vinbjergsneglesmør

Instructions for Grilled entrecote with vinbjergsneglesmør

To prepare the Grilled entrecote with vinbjergsneglesmør recipe, please follow these instructions:

Mix the butter with salt, lemon juice, mustard, crushed garlic and chopped parsley. It's a good idea to touch the spice butter in a timely manner, so it's time to extract flavors from the spices. The bulbs are boiled and boiled in leachate water for approx. 10 min. Then cool and halve the onions and stick with the thyme and brush with oil. The new potatoes are scrubbed and cooked for approx. 10 min. After that, pack the potatoes in a piece of baking soda with a little butter, salt and leaf dumplings with a string. The potatoes are baked on the grill for approx. 10 min. Slice the entrecôtes with medium heat until medium fried, approx. 2 - 3 min. on every side. Simultaneously bake / grill the onions with thyme and salt. Vinbjergsnegle is placed in a refractory dish and the spice butter will come over. They should either be cooked in the oven at 200 ° or directly on the grill to the butter, and the snails are through heat. If cooked on an outdoor grill, everything can be cooked on the grill, and the grinder can also be heated on the grill in the refractory dish. When the steaks are finished, cut them into slices and overlap with snail butter and snails. It is all served with rucola, lemon juice, baked onions and potatoes with leafy peel. Tip! When grilling entrecôtes, it is best if they have a nice thickness of approx. 5 cm. It ensures a good frying pan while maintaining a good juice tension in the meat. Entrecôtes grilles 6 - 8 min. On each side and rests 6-8 min. If you're not snails, they can be omitted.