Entrecôte with Pan Fried Vegetables

For entrecôte with pan-fried vegetables, remove the meat from the refrigerator 1 hour before preparation, rinse, pat dry and let rest. Rub two sufficiently large pieces of aluminum foil with butter, place rosemary and pressed garlic clove on top to wrap the meat in after roasting.

Wash the potatoes and boil them in their skins for 10 minutes, drain, cover the colander with a lid and let them steam. Peel the turnips, cut them into pieces, clean the mushrooms if necessary and slice them. Peel the shallots and leave them whole.

Clean the asparagus, cut into bite-sized pieces and cut once crosswise. Sort herbs, wash and pat dry, chop parsley and thyme coarsely just before using. Put a large pot of water on to boil.

First blanch the sliced turnips for 3 minutes, then blanch the mushrooms for the same 3 minutes, finally blanch the shallots for 5 minutes and put everything in a coarse strainer and let it steam well.

The asparagus cooks quickly, so it does not need to be blanched. Cut the potatoes in half. Finally, rinse the cherry tomatoes and pat dry. Wash the chili pepper, leave it whole and score it several times.

Wash the herbs, sort them out and shake them dry. Wash and press the garlic clove. Add everything with the rosemary ,oregano and thyme to the oil and heat, add the tomatoes and simmer for 5 minutes.

The peel

Preparation Tip:

The pan-fried vegetables can also be varied with other vegetables, such as pea pods, peppers or princess beans.

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