Entrecote of Almo Ox with Pumpkin Seed Butter

For the entrecote of Almo ox, season the meat, tie with kitchen twine all around in shape and sear hot in olive oil. Place the entrecote on a rack (with drip tray) and cook in the oven at 200°C (convection oven) for 5 minutes, then remove from the oven and let rest.

Meanwhile, for the pumpkin seed butter, whip all ingredients in a mixer at a moderate temperature, season to taste and pour into a pastry bag.Cut off the top third of the patissons and hollow them out with a Parisienne cookie cutter. Cook in salted water until crisp, about 4 minutes, then rinse in ice water.

Fill the drained patissons with pumpkin seed butter and sprinkle with breadcrumbs. Bake the stuffed patissons in the oven at 220°C (top heat) for 5 minutes au gratin.Now fry the entrecote with butter and herbs in the pan used previously with the cherry tomatoes removed and season well.

Arrange the entrecote of Almo ox with pumpkin seed butter on hot plates with the patissons and serve with core oil mayonnaise, balsamic vinegar and the cherry tomatoes. Finally, finish with fleur de sel, roasted herbs as well as the roast residue.

Preparation Tip:

If something of the pumpkin seed butter should remain, then this can be frozen without problems - in small rosettes on baking paper dressed.

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