Café de Paris entrecôte

For the butter, blend all the ingredients but the butter in a food processor until you have a soft paste. Mix with the softened butter, little by little, until well-combined. Put it aside in a food container to cool.

For the sauce, prepare a bechamel by melting butter, cooking flour into it, pouring milk gradually, and stirring to dissolve lumps.

Add salt and pepper, and cook for five more minutes to eliminate the taste of raw flour. Then, add the Café de Paris butter to taste and set aside over low heat for later.

For the meat and garnish, brush the entrecote with olive oil on both sides. Cook it in the SteakMaster oven, previously heated with the rack inside. Choose the entrecote automatic function and the thickness of the meat.