Entrecôte Grillée, Beurre Maître d'Hôtel et Légumes Verts
Grilled Ribeye Steak with Maître d'Hôtel Butter and Green Vegetables
Yes, with a tweak: omit all fries (frites) or other starchy side dishes. About 5g net carbs per serving, lower than 6 in 10 French dishes.
What it is
A perfectly grilled entrecôte (ribeye steak) served with a generous dollop of classic maître d'hôtel butter (compound butter with fresh parsley, lemon juice, and finely minced shallots). Accompanied by a side of sautéed low-carb green vegetables instead of traditional frites.
Key ingredients
Ribeye steak, butter, fresh parsley, lemon juice, shallots (minimal), salt, pepper, green beans, asparagus, broccoli, olive oil.
How to make it keto
Crucially, omit all fries (frites) or other starchy side dishes. Request plain grilled vegetables (e.g., green beans, asparagus, broccoli) sautéed in butter or olive oil.
Watch out for
Fries (frites), other starchy sides, sugar in some marinade/glaze (unlikely for maître d'hôtel but possible).
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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