Entrecôte with Salad and Potato Wedges

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Entrecôte with Salad and Potato Wedges

The perfect entrecôte with salad and potato wedges recipe with a picture and simple step-by-step instructions.

For the entrecôte

  • 1 tablespoon Butter
  • 2 disc Entrecôte
  • Herbal butter to taste

For the steak seasoning

  • 1 teaspoon Black pepper from the mill
  • Chilli (cayenne pepper) own production, something
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried oregano
  • 1 Teaspoon (level) Dried garlic
  • 1 teaspoon Virgin olive oil

For the potatoes

  • 3 large Freshly peeled potatoes
  • 1 tablespoon Herbal mixture for fried potatoes
  • Salt to taste
  • 3 tablespoon Virgin olive oil

For the salad

  • 2 piece Lamb’S lettuce fresh, handful
  • 2 large Fresh tomatoes
  • 0,5 piece Freshly diced cucumber
  • 0,5 piece Pepper fresh

For the dressing

  • 0,5 cups Creme fraiche Cheese
  • 3 tablespoon Low fat milk
  • 1 tablespoon Freshly squeezed lemon juice
  • 1 piece Garlic clove pressed
  • 0,5 piece Chili pepper finely chopped
  • 1 tablespoon Chopped parsley until smooth
  1. To start, mix the cut potatoes with the herbs and a little salt. Place on a baking tray lined with baking paper and drizzle with oil. Bake in the oven on the middle rack for approx. 35 minutes at 180 °.
  2. Prepare the salad. Mix the cleaned lamb’s lettuce with the vegetables cut into cubes. Mix the remaining ingredients into a salad dressing and season to taste. Mix with the salad just before serving.
  3. For the meat, put all the spices except cayenne through the coffee grinder again. Then powder is created. Mix this with the cayenne and oil. Rub the steak with it and let it steep a little. Approx. 30 min.
  4. Heat the butter in a non-stick pan. The entrecôte, 300 grams per slice, sear it on both sides. Turn off the stove and turn the heat over to the end, approx. 5-7 minutes. The inside should still be pink. If you want to cook it through, maybe 10 minutes more. You have to check. Finally sprinkle with salt.
  5. The meat is then topped with herb butter, I take homemade and put the potatoes on plates. Serve the salad separately. Good Appetite.
entrecôte with salad and potato wedges

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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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