John Myers
Contents
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Ingredients
Butter carrots
- 2 Branches Rosemary fresh
- 1 Clove of garlic
- Fleur de Sel sea salt
- Olive oil
- Black pepper from the mill
- 4 Carrots
- 2 tbsp Butter
- 1 tsp Thyme
- 1 tsp Honey liquid
- Sea salt
- Black pepper from the mill
Oven shallots / potatoes
- 4 Shallots
- 6 Potatoes
- Olive oil
- 1 tsp Herbs de Provence
- Black pepper from the mill
- Sea salt
- Sugar
- 0,5 tsp Smoked salt
Instructions
Entrecote
- Peel the garlic and grind into a fine paste in a mortar with a dash of olive oil. Season the meat with salt and pepper and marinate with the paste. Finely chop the rosemary and sprinkle over it. Leave to work for at least an hour and then sear the steaks on both sides for 2 minutes and then leave to rest for a few minutes in a preheated oven at 100 ° C circulating air.
Butter carrots
- Clean the carrots and cut into thin slices. Sauté well in a pan with salt, pepper and butter. Refine with thyme and caramelize with honey.
Oven shallots / potatoes
- Quarter the potatoes. Peel and halve shallots. Put everything in a baking dish and marinate with olive oil, thyme, salt, pepper, smoked salt and sugar. Bake in a preheated oven at 190 ° C for 20 minutes.
Nutrition
Serving: 100gCalories: 410kcalCarbohydrates: 9.1gProtein: 0.9gFat: 41.8g
