Entrecôte topped with goat cheese, pepper sauce, green beans and potato wedges

Ingredients for 4 servings:

• 4 slice(s) of entrecôte(s) of 160 g each
• 200 g goat’s cheese roll
• salt and pepper
• Mustard
• Oil for frying
• 2 tbsp pepper, green, pickled
• 2 cl brandy
• 100 ml gravy or jus
• 100 ml cream
• 400 g green beans
• 1 onion(s)
• 2 tbsp bacon cubes
• 1 tbsp butter
• 1 sprig(s) savory
• 400 g potatoes, small, well washed, pre-cooked
• 1 sprig(s) rosemary
• 1 garlic clove(s)
• 1 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Halve or quarter the potatoes, roughly shred the rosemary, and press in the garlic. Place the potatoes and garlic in a baking dish with the oil. Season with salt and pepper and sprinkle with rosemary. Bake in the oven at 180°C for a good 20 minutes, first with the fan oven and then for the remaining 5 minutes with the top heat, until golden brown. Trim and blanch the beans. Dice the onion and fry in a pan with butter along with the bacon. Add the beans and heat through. Season with salt, pepper, and the finely chopped savory. Brown the meat on both sides in a pan with oil. Season with salt and pepper and rub in the mustard. Slice the cream cheese and spread it on the meat. Cook in the oven with the fan oven and grill (if you can’t use both functions at the same time, first use the fan oven and then use the grill or top heat to gratinate) for about 8 minutes at 160°C. Remove the meat from the pan. Add the green peppercorns and let it simmer for a while, then deglaze with the brandy, add the meat juices and cream, and bring to a boil. To serve: Place the potatoes and beans on a plate, place the meat on top of the beans, and drizzle with the peppercorn sauce. Enjoy!