John Myers
Contents
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Ingredients
Entrecôte
- 4 a 200g Entrecote
- 4 Garlic cloves
- 2 tbsp Butter
- 2 Branches Thyme
- Sea salt
- Pepper from the grinder
- Sugar
Romanescogratin
- 500 g Romanesco
- 200 g Gruyere
- 400 ml Milk
- 4 tbsp Flour
- 50 g Butter
- Freshly grated nutmeg
- 1 pinch Dried oregano
Instructions
Romanescogratin
- Clean the Romanesco and blanch for 3-4 minutes in boiling salted water - chill in ice water.
- Melt the butter in a pan, stir in the flour - fry lightly and deglaze with milk - stir until creamy and season with salt, pepper, sugar, oregano and nutmeg. Grate the Gruyère finely.
- Spread the Romanesque florets in an oiled baking dish and cover with the bechamel. Sprinkle cheese on top and bake in the oven at 190 ° C for 10 minutes.
Entrecôte
- Take out of the fridge an hour before preparation. Rub with pepper, sugar and sea salt - break open the cloves of garlic and place in the hot grill pan with the steak and thyme (sear for 2 minutes on each side), add butter - pour over and let rest on a warmed plate for another 5 minutes. Serve in the meantime.
Nutrition
Serving: 100gCalories: 168kcalCarbohydrates: 8gProtein: 6.9gFat: 12g
