John Myers
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Meat: ENTRECOTE’s from Grill Pan
The perfect meat: entrecote’s from grill pan recipe with a picture and simple step-by-step instructions.
Ingredients meat:
- 2 Discs Entrecote ~ 570 gr. ~
- 1 tbsp Rapeseed oil
- 1 tbsp Green peppercorns pickled
- Salt + pepper colored ~ from the mill ~
- Herbal butter to taste
Ingredients potato rösti:
- 8 medium-sized Floury potatoes
- 1 Protein
- Salt + nutmeg to taste
- 2 tbsp Peanut oil
Ingredients salad:
- 1 Glass Carrot salad from my stash
- 0,5 Bd Chives fresh
- 0,5 tsp Sugar
- 1 tbsp Grapeseed oil
- Colorful pepper, fresh from the mill
Preparation:
- Pour the carrot salad from the glass into a bowl. Add the chives. Stir in oil, sugar and fresh chives … season with pepper. Set aside until serving.
- Peel the potatoes, wash them and grate them finely. Squeeze the grated potatoes out by hand … as dry as possible. Add egg white … stir in. Season with salt and nutmeg (or pepper) to your own taste. Grease the lower edge of the serving rings 2cm.
- Rinse the entrecotes under cold running water and pat dry thoroughly with a paper towel. ~ It is only seasoned after roasting! ~
Preparation:
- 1 Heat the pan with peanut oil. Place the serving rings in the pan with the greased side. Put 2 tablespoons of potato dough in each ring and smooth out. When all rings are full, reduce the heat (to level 6 of 9). Let the color take slowly.
- While the hash browns are frying, heat the grill pan. Let 1 tbsp rapeseed oil run in the hot pan and insert the entrecotes. Fry for 4-5 minutes on each side (medium). If you like it more bloody, shorter accordingly. Time also depends on the strength of the flesh. Mine was one inch thick.
- While the meat slices are taking on color, remove the rings from the hash browns … turn the hash browns. Turn the heat back up and finish cooking.
- While the rösti are baking, take the entrecotes out of the pan … wrap a piece of aluminum foil and let the meat relax. Turn off the heat and toss a tablespoon of green peppercorns in the grill pan.
Finish:
- If possible, use the warmed plate … first take the hash browns out of the pan and put them on. Now unwrap the meat … place it on the plate … place a slice of herb butter (or more) on the hot entrecote and add half of the peppercorns.
- Add a serving of carrot salad (if there is still space) or serve in a salad bowl. A very tasty lunch is ready …
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