Roasted Potatoes Topped with Pea Puree, with Entrecote

Prepare the potatoes

1. Peel and wash the potatoes and boil them in salted water for about 10 to 12 minutes, drain and let cool down a little. When the potatoes have cooled down, cut them into pieces about 12 mm thick

The pea puree

1. Finely dice the garlic and onion and sauté in a little oil. When the onions and garlic are nice and translucent, add the frozen peas and sweat them for about 5 minutes.
2. Now you slowly add the cream and puree the whole thing with the hand blender. Please do not put all of the cream at once, as the puree should have a nice, creamy yet firm consistency. So that the whole thing gets a good taste, you season the whole thing with salt, pepper and sugar.

The potatoes

1. Brown the potato slices in a little oil and season them with salt and pepper. You take a potato slice, top it with the pea puree and cover it with another suitable potato slice.

Entrecote

1. The entrecote should be at least 3 cm thick, as this makes it easier to grill or fry. Before I started anything, I massaged the meat on both sides with a good olive oil. then I sprinkled some sea salt over it and spread it evenly. That was then allowed to move into the flesh first.
2. While the potatoes are being fried, the steak can be brought to a core temperature of approx. 50 ° C either in the indirect zone of the grill or in the oven at approx. 100 ° C
3. When the potatoes are finished and the steak has reached a core temperature of approx. 50 ^ C, the steak is fried on all sides and the meat is left to rest for two or three minutes. Now cut the steak into sections, preferably against the fibers
4. Now all you need to do is arrange the potatoes and the slices nicely and enjoy them.