Entrecôte Mirabeau (Grilled Entrecôte with Anchovies, Olives and Tarragon)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- entrecôtes
- anchovy fillets
- stoned olives
- tarragon leaves
- Beurre d'anchois
Instructions
- Grill the entrecôtes and dress them.
- Arrange strips of anchovy fillet on top in a lattice.
- Add a few stoned olives.
- Border the entrecôtes with blanched tarragon leaves.
- Serve a Beurre d'anchois separately.