Smoked Entrecôte from Grill with Fennel, Sun-dried Tomatoes and Potatoes

5 from 4 votes
Prep Time 1 hr
Cook Time 3 hrs
Total Time 4 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 159 kcal


Smoked entrecôte from the grill:

  • 1,5 kg Depended entrecote
  • Sea salt
  • Pepper from the grinder
  • 2 Branches Thyme
  • 2 Branches Rosemary
  • 0,5 bunch Basil
  • 2 piece Cloves of garlic fresh
  • 2 tbsp Olive oil
  • 2 tbsp Mustard coarse
  • Smoke Chips (Whiskey or Cherry or Hickory)

Fennel with dried tomatoes:

  • 2 Pc. Fennel bulbs
  • 2 tbsp Olive oil
  • 1 Pc. Onion
  • 1 Pc. Clove of garlic fresh
  • Lemon zest
  • Salt and pepper
  • 3 tbsp Dried tomatoes
  • 1 branch Thyme, rosemary, sage, oregano or Italian herbs
  • 120 ml White wine
  • 250 ml Vegetable broth
  • 1 pinch Sugar

Pan potatoes:

  • 500 g Waxy potatoes
  • 2 Pc. Shallots
  • 1 Pc. Clove of garlic fresh
  • 1 branch Rosemary
  • 1 branch Parsley
  • 50 g Butter
  • Salt and pepper (from the mill)
  • 1 tbsp Olive oil

Refined red wine sauce:

  • 2 Pc. Shallots
  • 20 g Butter
  • 5 Pc. Peppercorns
  • 0,5 tbsp Sugar
  • 1 tsp Honey
  • 2 tbsp Tomato paste
  • 240 ml Red wine, preferably dry
  • 350 ml Beef stock
  • 1 Pc. Clove of garlic fresh
  • 1 branch Thyme
  • Salt and pepper
  • Flour butter


Smoked entrecôte from the grill:

  • Rub the meat neatly on all sides with salt and pepper. Fire up the gas grill to 80 ° (lowest setting). Soak the smoke chips in water for about 15 minutes, then put the chips in a smoking box or smoking container and place on a direct flame. As soon as the chips start to smoke, smoke the meat for about 3 hours (using the low temperature method). It is best to keep an eye on the meat with a grill thermometer and it is best to smoke it at a core temperature of 52 °. This produces a juicy piece with the best results.


  • In the meantime, wash the herbs and shake dry. Pluck the thyme and chop it together with the rosemary and basil. Peel and finely dice the garlic, mix everything with the coarse mustard and olive oil and leave to rest.
  • Once the core temperature of 52 ° has been reached, remove the meat and let it rest briefly, then fry briefly on all sides in the pan on full heat, add color and fry with a little butter. Keep pouring the melted butter over the meat. Then coat the meat with the gremolata and then wrap it in aluminum foil and let it rest for about 10 minutes and serve. The meat then has a core temperature of around 54-55 ° and is medium rare, if you want it medium, you should bring it up to 57-58 °.

Fennel with dried tomatoes:

  • Clean and wash the fennel first. Then halve, cut into long pieces and fry on all sides in olive oil. Now cut the onion into cubes, cut the clove of garlic into small pieces, cut the lemon peel into small pieces or take out a little grated and add it. Then add a pinch of sugar and season with salt and pepper and add the sun-dried tomatoes. Briefly sweat everything and then deglaze with white wine and briefly reduce the heat and then fill up with vegetable stock. Let everything simmer briefly, about 10-15 minutes depending on the size of the fennel. Finish with the chopped fennel greens.

Pan potatoes:

  • Potatoes are not peeled, wash them and let them dry. Then cook as usual until they are done, then allow to cool.
  • Then fry in a pan with a little olive oil and butter. It would be good if they got a small crust, you need a good pan for this, don't pan around like crazy, and let it fry sometimes. Season with salt and pepper and add another piece of butter, add the garlic and shallots and sweat with them. Wash and dry the herbs and then cut into small pieces and add just before serving and then serve.

Refined red wine sauce:

  • Peel and finely dice the shallots. Heat the butter and add the shallots and sauté until golden. Mash the peppercorns and add to the shallots with the sugar and tomato paste and sweat for about 4 minutes. Deglaze the sauce mixture several times with approx. 80 ml red wine and reduce the heat. Repeat this process 3-4 times, depending on the intensity of the taste. Then add the beef stock and bring to the boil, remove the resulting foam.
  • Crush the garlic and thyme and add over low heat and simmer for 10 minutes. Add the honey. Season the sauce with salt and pepper and, if necessary, thicken with flour butter. Then pass the sauce through a sieve and then carefully stir the sauce into the sauce again with small flakes of butter with a flat sauce ladle.


Serving: 100gCalories: 159kcalCarbohydrates: 7.4gProtein: 1.2gFat: 13.4g
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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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