http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

Entrecôte, also known as Rib Eye steak, is tender and marbled and perfect for frying or grilling.
Because of the higher content of fat in the meat, entrecôte has to be handled a little differently from other cuts of beef. If you like your beef rare, this particular cut might not be right choice because undercooking means you will probably end up chewing chunks of luke warm and un-cooked fat. Instead, aim for medium-rare or even medium. This will give the fat time to melt and to infuse all that tasty meat with even more flavours.

Besides salting the steak generously, you can also use any spices and herbs that you love, but freshly milled black pepper is probably all you need. EntrecôteAvocado Mayonnaise

1-1.2 kg Entrecôte
Sea salt
Black peppercorns, crushed
500 g Hokkaido pumpkin, cut into bite-sized pieces
3 tbsp Beef tallow, melted
2-3 Large garlic cloves, pressed
3 sprigs Rosemary leaves
Belgian endive, cut into thin wedges
Parsley leaves for garnishing, optional

2 Medium ripe avocado, halved, seeded and peeled
1 tsp Dijon mustard
1 tbsp Lime or lemon juice
1 Garlic clove, peeled
1/2 tsp Sea salt
1 tbsp Mild olive oil

Take entrecôteout of the refrigerator 2 hours before the preparation. Season the beef all over with salt and black pepper.
Preheat oven to 200C/400F. Toss the diced h...