Grilled entrecote with bell pepper butter - Grillad entrecôte med paprikasmör

GRILLED ENTRECOTE WITH 

BELL PEPPER BUTTER

Grillad entrecôte med paprikasmör

Serves 4

4 slices entrecote

salt, pepper

Bell pepper butter:

1 red bell pepper

3½ oz butter

1 tablespoon olive oil

1 garlic clove

some smoked paprika

salt, black pepper

For serving:

baked potatoes

mixed salad

The meat should be room-tempered when cooking. Bake the potatoes the way you like them.

Bell pepper butter:

Split and remove the seeds from the bell pepper and brush with oil. Grill on the embers or in the oven on a rack until the skin is bubbly and a little charred here and there. Allow to cool. Pull off the skin. Mix bell pepper, butter, oil, garlic and paprika until smooth. Flavor to taste with salt and black pepper. Pipe this mixture on a baking paper and put it on a tray in the fridge or freezer.

Wipe off the meat and sprinkle with salt and pepper. Grill on a hot rack over embers or in a grilling pan, 2 to 3 minutes on each side. Leave the meat for a few minutes.

Serve with bell pepper butter, baked potatoes and a mixed salad.

Enjoy!

Bella