John Myers
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Romanesco Gratin with Tender Entrecôte
The perfect romanesco gratin with tender entrecôte recipe with a picture and simple step-by-step instructions.
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
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.
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