Preparation:
Mushroom garnish / broccoli

1. Sauté the mushroom mixture in olive oil
2. Reduce the heat, add the onions and garlic and sauté
3. Check for seasoning, refine with butter if necessary
4. Add herbs

While the mushrooms are sautéing, cook the broccoli in hot water, drain and season to taste.
Keep the pans warm, e.g. in the oven at a low temperature

Entrecôte

1. Pat the meat dry and season
2. Pour oil into a hot pan
3. Sear the meat on both sides for approx. 2-4 minutes
4. Remove the meat and let it rest on a rack for approx. 5-10 minutes

In the meantime:

1. Wipe out the pan (pour off the oil)
2. Reduce heat, add butter and foam up
3. Add garlic slices and herbs
4. Return the meat into the pan and flavor with butter

Green pepper sauce

1. Sauté shallots with garlic in olive oil
2. Drain the green pepper and add to the pan, sauté
3. Deglaze with cognac and reduce
4. Top up with cream, reduce and season to taste

Serve the entrecôte with mushrooms, broccoli, pepper sauce and fresh parsley.
Fits well with this dish: Pear halves filled with fine cranberry jam