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Entrecôte with Fried Potatoes and Salad (Mario Basler)

5 from 6 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 3 people

Ingredients
 

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

Instructions
 

  • 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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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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