Prepare the marinade by mixing honey, strong mustard, smoked paprika, 2 tbsp parsley, 2 tbsp Southern spice blend, 2 tbsp black pepper, 1 tbsp oil, and a crumbled Maggi cube. Rub it all over the beef entrecôte, wrap it in plastic, and let it marinate in the fridge overnight. Take the meat out a few hours before cooking so it reaches room temperature.
Wash the baby potatoes and place them in a pot of boiling water. Let them cook on medium heat for about 20 minutes.
Heat a pan on high heat. Sear the marinated entrecôte for 3 minutes on each side until a nice crust forms. Don't forget to sear the edges as well.
Lower the heat to medium-low. Add the butter and a sprig of fresh rosemary to the pan. Cover and let it cook for 10 minutes for medium-rare. If you prefer well-done, cook for an additional 5-10 minutes. Baste the meat with the juices at the end, then remove from heat.
Drain the cooked potatoes. In a pan, add 3 tbsp of oil, the boiled potatoes, 1 tbsp of Southern spice blend, 1 tbsp of parsley, and a pinch of black pepper. Fry on medium-high heat for 15 minutes until golden and crispy.
Serve the steak with the crispy potatoes and pour the reserved pan juices over the meat.
Cook it hands-free.
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