50 g Ardo Tartare herb mix
50 g Ardo Provence herb mix
1.5K g Ardo Tricolore vegetable fries
2 kg Entrecôte
300 ml mayonnaise
10 little gem lettuces
100 ml olive oil
Fleur de sel


Egg, Mustard


  1. Mix the frozen Provence herb mix with the olive oil and brush over the entrecôte. Leave to marinate.
  2. Mix the tartare herb mix with the mayonnaise.
  3. Cut the little gem lettuces into 2 and drizzle some olive oil over them.
  4. Season the entrecôte with salt and pepper and grill until the entrecôte is cooked to your desired taste, allow to rest.
  5. Grill the little gem briefly and season with salt and pepper.
  6. Bake the vegetable fries in the deep fryer or oven as indicated on the packaging.
  7. Cut the entrecôte into slices, top with a little coarse sea salt and serve with the vegetable fries, little gem lettuce and tartare sauce.
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