Grilled veal entrecote with lemon butter

Name: grilled veal entrecote with lemon butter
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Dutch
Ingredients: 25 g soft butter; lemon; salt; 1 bag fresh potatoes in the shell 500 g; 100 g peas (frozen) pack of 350 g; 4 tablespoons olive oil; 4 twigs dill; (freshly ground) black pepper; 2 veal steak

A tasty Dutch recipe. The main course contains the following ingredients: meat, soft butter, lemon, salt, fresh potatoes in the skin (500 g), peas (frozen) (pack of 350 g), olive oil, dill, (freshly ground) black pepper and veal entrecotes.

Ingredients

Kitchen Stuff

plastic foil

Directions

Beat up with fork butter.
Clean the lemon well and grate 1 1/2 tsp peel off.
1/2 Teaspoon lemon zest with pinch of salt by mixing butter.
Wrap butter in plastic wrap and form into pellet.
Stir butter in a refrigerator.
Crush well in cold water and cook in a pan with water and salt in approx.
15 minutes.
Meanwhile cook in pan with boiling water and salt peas in 3 to 4 minutes.
Pour the peas.
Drain and halve halves.
Squeeze lemon and cook 1 1/2 tablespoon of lemon juice with 3 tablespoons of oil and rest of lemon zest with warm potatoes.
Finely chop the dill and gently season with baby peas.
Season the salad with salt and pepper.
Preheat the grill pan (or grill plate) and cover with the remaining oil.
Sprinkle the entrecotes with pepper.
As soon as oil vapor comes off, place entrecotes on the grill and grind halfway through depending on the desired doneness in 4 to 8 minutes.
Place the entrecotes on two plates.
Cut lemon butter into slices and put on entrecotes.
Potato-dill salad next to it..