Entrecôte with spice sauce

Ingredients for Entrecôte with spice sauce

Instructions for Entrecôte with spice sauce

To prepare the Entrecôte with spice sauce recipe, please follow these instructions:

The beef boiled quickly on a crispy grill so that the juice and the power are left in the flesh. Only when the meat is fried, it is seasoned with sea salt and black Lampong pepper.

In addition, a spice sauce is served, which you can prepare in advance and put in a refrigerator. Garlic and chopsticks are chopped very fine and then all ingredients are mixed together. Before serving, the sauce is heated in a saucepan and then blended. Pour it into the bottom of the plate, on which the beef is arranged.

For the beef meat, big hand-fried French fries are served.
Store baked potatoes thoroughly and cut into 1 x 1 cm strips throughout the potato's length. Just put the peel on, it tastes better. Oil is heated to 150 degrees C and the potatoes boil in the oil (without taking color) until they are tender. Then drop on cardboard and the oil is heated to approx. 200 degrees C.

Now cook the potato rods again until they get the golden brown color. Take them up and let the oil drizzle and sprinkle well with salt.

For this delicious dish, we recommend serving a salad of the nice little fresh salad shots, turned into a dressing of extra virgin olive oil and sesame oil, sprinkled with 10 g of freshly baked pine nuts.

tips:
French fries are considered to be one of the most delicious ways to cook potatoes. Among other things, the great French gourmet Brillat-Savarin (born 1755) writes in the Physiology of Taste about the invention and excellence of the French freedom.