Entrecôte with rissoles-potatoes and squash

Name: Entrecôte with rissoles-potatoes and squash
Yield: 2
Ingredients: Oil for frying; Pepper; Salt; ½ Squash, cut into sticks; 1 tsp Thyme; 2 Entrecôte à ca 175 g; 2 clove Garlic, finely chopped; 2 dl Mornay sauce; 4 Macerate the sundried tomatoes, in strips; 400 g Small potatoes

Mains

Cook time: 0 min.
Servings: 2

Ingredients for Entrecôte with rissoles-potatoes and squash

		Oil for frying
		Pepper
		Salt
½		Squash, cut into sticks
1	tsp	Thyme
2		Entrecôte à ca 175 g
2	clove	Garlic, finely chopped
2	dl	Mornay sauce
4		Macerate the sundried tomatoes, in strips
400	g	Small potatoes

Instructions for Entrecôte with rissoles-potatoes and squash

To prepare the Entrecôte with rissoles-potatoes and squash recipe, please follow these instructions:

The potatoes are put over to boil. Boil 15 minutes and onto cooked by. Fry them further in the pan until tender. Season with salt and pepper.

In other pan fried Zucchini sticks together with the garlic, thyme and Sun-dried tomatoes, then poured it all boils up. mornaysaucen and Steaks are seared on both sides, about 3 minutes on each side. Draws a few additional min.

Entrecôte with rissoles-potatoes and squash

Ingredients for Entrecôte with rissoles-potatoes and squash

Instructions for Entrecôte with rissoles-potatoes and squash

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