Entrecôte with Bread Crust

For the entrecôte with breadcrumb crust, preheat the oven to maximum top heat (250°C). Then for the bread crust, first boil the beef broth with some saffron threads. Cut the stale bread rolls into cubes, put them in a bowl and pour the beef broth over them. Add more or less torn horseradish to taste. Season with salt and pepper.

Beat the egg whites and add to the mixture. Trim the meat (remove skin and tendons) and season with salt and pepper. Heat some oil in a pan and fry the beef slices on both sides until pink. Remove, brush with the bread crumb crust, place in a baking pan coated with oil and crust over in the preheated oven at high top heat.

Meanwhile, drain the fat from the pan and add a dash of water or beef broth. Bring to the boil and boil down briefly. Remove the pan from the heat, stir in the ice-cold butter and thicken the sauce with it. Season to taste with salt, pepper and possibly a little mustard. Serve the entrecôtes with breadcrumb crust on warmed plates and pour the sauce over them.

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