Thursday, 16 April 2009

Entrecôte et Pommes Parisienne avec Beurre Maitre D'Hotel

Or, as we call it here, steak and chips with butter. This meal is based on a recipe from Guillaume Brahimi of the Guillaume At Bennelong restaurant at the Opera House courtesy of Food Safari on SBS. The steak was a Rangers Valley rib eye fillet from Terry Wright Finest Premium Meat in Randwick.

We didn't totally gorge ourselves on meat and spuds. The recipe calls for a side salad too which was delicious.

Speaking of steak and chips the next time we go to Paris we are going to Le Relais de l’Entrecote.


  1. Noice!

    Steak a bit raw for my liking but noice just the same...

  2. A bit pink but that is how the Frenchies and, more to the point, Michelle do it.

  3. well done, looks just like a french one!
    mmmmm...... french ones

    and i'd know cause i've bought kilo's of the bloody delicious stuff over the years,