Grilled entrecote with tomato butter, vegetable spice and potato gratin with red cheese cheese

Ingredients for Grilled entrecote with tomato butter, vegetable spice and potato gratin with red cheese cheese

Instructions for Grilled entrecote with tomato butter, vegetable spice and potato gratin with red cheese cheese

To prepare the Grilled entrecote with tomato butter, vegetable spice and potato gratin with red cheese cheese recipe, please follow these instructions:

Tomato butter: Rinse and peel the tomatoes, cut them into quarters and remove the kernels. Cut tomato meat into small tern. Peel and chop the shallots and garlic.

Heat a saucepan and season the onions in a little oil, add tomatoes and thyme and simmer for a couple of minutes, season with salt and pepper. Just before serving, stir the cold butter in the tomato sauce. Do not cook now.

Vegetable Spear:
Cut the squash and pepper in a tern of approx. 2x2 cm and put them on small skewers alternately with onions and mushrooms. Brush with a little oil and put them on the grill pan in a little oil approx. 2-3 minutes on each side. Season with salt and pepper.

Potato:
Cut the boiled potatoes into ½ cm thin slices and put them in a refractory dish. Distribute the cheese over and behind them in the oven approx. 20 minutes at 200 degrees.

The meat:
Wipe the entrecots with a little paper roll and place them on a griddle for the desired cooking (2-3 minutes on each side). Leave them if possible. Rest approx. 10 minutes before serving.

tips:
Is it in summertime, it will of course be good on an outdoor grill.