1-1,5 kg of Entrecote from Oran ET, 5 rosemary branches , 7-8 oregano stems, 5-6 basil stems, 50gr. MustardSlice freshly picked herbs.
Spread a thin layer of mustard all over the entrecote, then sprinkle the herbs over the counter and roll the mustard entrecote over the herbs. Refrigerate for 5 hours. It’s ready to cook but this recipe is only for frying.
Mix all the ingredients in a dish. Marinate the entrecote slices in olive oil for at least two hours. For a flavour boost leave the marinated meat refrigerated overnight.