For 6 people
For 6 people
Choose slices of beef entrecote that are at least 1.5 to 2 cm thick for two people. This thickness will make cooking easier and ensure more tender meat.
For cooking, use an iron or cast iron skillet without adding fat. Heat the skillet over high heat and sear the meat on both sides.
Add the cherry tomatoes and fry them lightly.
To achieve the desired cooking (blue, rare, medium or well done), keep the heat high and turn the meat regularly.
Season the meat with pepper during cooking according to your preferences and add salt at the end of cooking.
Place the grilled beef entrecôte on a hot platter and deglaze the pan with vinegar or port before pouring the resulting juices over the meat.
Add a little thyme and serve with potatoes or a simple green salad.
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