Entrecote of limousine beef from Oppdal and Rennebu

Approach

1
Start by making the compound butter: Bring the butter to room temperature and whip it until it turns pale and fluffy. Add shallots, garlic, lemon zest and juice, olive oil, Worcestershire sauce, Tabasco, Dijon mustard, thyme leaves, finely chopped tarragon, and finely chopped parsley. Feel free to use whatever herbs and seasonings you prefer. Season with pepper and quite a bit of salt.

The butter can be made the day before and stored in the freezer or refrigerator. Place it in a container or roll it tightly in plastic wrap into a log shape.
2
Peel the asparagus and cook them in butter and water.
3
Then make the potato cream: Boil the potatoes until tender, drain them well, and return them to the pot. Place the pot over medium heat to evaporate any remaining moisture from the potatoes. Bring the milk, cream, and butter to a boil. Pass the potatoes through a fine sieve and gradually mix in the milk mixture while stirring. Add tarragon and Dijon mustard. Season with salt and pepper to taste.
4
Cook the entrecôte: Season the entrecôte well with salt and pepper. It is important to let it rest at room temperature for about 1 hour before grilling, as this improves the result. Grill the meat over high heat while brushing it with the compound butter. Grill for 3–4 minutes on each side, then let it rest for 7–8 minutes with two slices of compound butter that have been chilled in the fridge or freezer. Top with garden cress. Serve with potato cream and, if desired, boiled broccoli.