Béarnaise sauce (H31 or H131) 150 g
Rib steak (entrecôte) 300 g
Butter 30 g
Olive oil 3 tbsp
Salt and pepper
Pan-fry the Gnocchi in olive oil in a hot pan so that the gnocchi become golden brown and crunchy, while remaining soft throughout. Pan-fry the rib steak with butter until cooked as you prefer. And heat the Béarnaise sauce in a caquelon or as indicated on the packaging. Dress the rib steak and the gnocchi, coat the meat with the sauce or serve the sauce in a serving-dish. Serve with a mixed salad.
We use anonymous cookies
This is to improve this website. uses both functional and non-functional cookies. We need your prior permission to place and read non-functional cookies; not for functional cookies. More info in our privacy agreement.