John Myers
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Entrecôte with Fried Potatoes and Salad (Mario Basler)
The perfect entrecôte with fried potatoes and salad (mario basler) recipe with a picture and simple step-by-step instructions.
Potatoes:
- Salt
- Pepper
- 8 Pc. Potatoes floury large raw
- 3 tbsp Vegetable oil
- 50 g Bacon
- 2 Pc. Onions
- Salt
Salad:
- 1 Pc. Red peppers
- 3 Pc. Tomatoes
- 1 Pc. Endive salad
- 2 tbsp Mustard sweet
- 2 tbsp Balsamic vinegar
- 4 tbsp Vegetable oil
- 50 ml Cream
- 50 ml Water
- 1 Splash Maggi
- 1 pinch Pimento
- Peel the potatoes and cut into slices. Roast in a pan with vegetable oil for about 15 minutes. Then cut the bacon and onions into small pieces and add to the fried potatoes and cook until crispy.
- Season the entrecôte with pepper and salt, fry on both sides with a little vegetable oil. Let rest in the oven at 160 degrees.
- Cut the tomatoes and peppers into small pieces. Clean and wash the endive salad. Prepare the dressing from balsamic vinegar, oil, cream, Maggi, water and sweet mustard. Season to taste with salt.
- Arrange the salad separately in a bowl and sprinkle some pimento d’Espelette on top. Arrange the potatoes and the potatoes side by side on the plates.
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