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Entrecotes, Montpellier

Neatly trim and flatten two one-and-a-quarter-pound tender sirloin steaks. Mix on plate a tablespoon oil, teaspoon salt and half teaspoon pepper, repeatedly roll steaks in it and set to broil on a brisk fire for eight minutes on each side. Remove, dress on a hot dish, spread Montpellier butter over, decorate with a little watercress and serve.