Entrecote with Young Vegetables and Potato Foam

5 from 2 votes
Total Time 3 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 168 kcal


For the entrcote:

  • 1,2 kg Entrecote
  • Salt
  • Pepper
  • Clarified butter

For the zucchini flowers:

  • 250 g Ricotta
  • 1 Handful Basil leaves
  • 20 g Parmesan
  • 1 tbsp Breadcrumbs
  • 30 g Pine nuts
  • 1 Pc. Egg yolk
  • Bio lemon zest
  • Sea salt
  • Black pepper from the mill
  • 1 Pr Cayenne pepper
  • 10 Pc. Zucchini flowers
  • 1 tbsp Butter
  • 2 tbsp Lemon olive oil

For the sugar snap peas:

  • 25 Pc. Snow peas
  • 1 tbsp Walnut oil
  • 30 ml Port wine
  • Salt
  • Pepper

For the potato foam:

  • 325 g Waxy potatoes
  • 150 ml Cooking water of the potatoes
  • 20 ml Skinned fat from pork belly
  • 185 ml Cream
  • 30 ml Liquid butter
  • Bianco balsamic vinegar
  • Salt
  • Pepper
  • Sugar

For the port wine reduction:

  • 1 Pc. Shallot
  • 1 tbsp Butter
  • 400 ml Port wine
  • 200 ml Red wine
  • 100 ml Dark veal stock
  • 2 Pc. Rosemary sprigs
  • 2 Pc. Sprigs of thyme
  • 50 g Cold butter cubes
  • Sea salt
  • Pepper from the grinder


For the entrecote:

  • Remove the fat layer and tendons from the entrecote, leave to rest for an hour at room temperature. Cut the meat into pieces two fingers wide, rub with a little oil and then season with salt and pepper.
  • Immediately put the meat in a very hot pan and sear it on both sides, then reduce the heat. Fry again on both sides for about 2 minutes at low heat. Then take the meat out of the pan and let it rest for 10 minutes in aluminum foil. Cut into fine strips and serve.

For the zucchini flowers:

  • Put the ricotta in a mixing bowl, add the basil leaves, tearing them up a little. Rub in the Parmesan, add breadcrumbs, pine nuts, egg yolk, lemon zest and spices.
  • Briefly puree the filling ingredients with the cutting stick and season to taste. Pour the mixture into a disposable piping bag and smooth it out. Cut the zucchini stalks lengthways several times, leaving them together at the flower. Then carefully open the flower slightly with your fingers and snap off and remove the pistil with the stamens.
  • Cut off the tip of the filled piping bag approx. 1 cm. Gradually inject the filling into the flowers. Then twist the flower tips slightly together so that they are closed.
  • Place the zucchini blossoms in a buttered baking dish. Drizzle with a little lemon and olive oil, season with salt and pepper.
  • Cook in a hot oven (180 degrees, second rack from the bottom) for 12-15 minutes. Take the mold out of the oven. Grate the Parmesan, add the basil and a little lemon zest. Sprinkle with a little sea salt if desired.

For the sugar snap peas:

  • Cook the snow peas in the pan with the oil for about 2 minutes, pour the port wine over them and flambé directly. When the fire goes out, season with salt and pepper.

For the potato foam:

  • Boil the potatoes until soft, steam them out and then use the mixer to mix them into a thick paste. Gradually mix in 150 ml of the cooking water, cream, fat and butter.
  • Season to taste with salt, a little sugar, pepper and white balsamic vinegar. Fine pass, fill into an ISI siphon and pressurize with 2 gas cartridges. Arrange on the plate.

For the port wine reduction:

  • Cut the shallot into fine cubes and sauté with 1 tbsp butter in a sauce pan until translucent. Deglaze with the port wine and red wine, add the herbs and reduce everything together to a third.
  • Then add the veal stock and reduce it by half again. Assemble with cold butter cubes, season with sea salt and pepper and serve immediately.


Serving: 100gCalories: 168kcalCarbohydrates: 6.8gProtein: 0.7gFat: 8.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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