Entrecote with potato / artichoke salad

Cook time: 0 min.
Servings: 4

Ingredients for Entrecote with potato / artichoke salad

		Pepper
		Salt
	a little	Water
1	tbsp	Balsamic or red wine vinegar + a little water
1	dl	White wine
1	kg	Potatoes
1	tbsp	Oil
1	tbsp	Butter
150	g	Olive paste or black ",", "olives without stones
2		Ripe avocado
2	tbsp	Olive oil
4		Entrecote of beef sirloin steaks
4	slices	Good rustic bread
400	g	Pickled artichoke bottoms

Instructions for Entrecote with potato / artichoke salad

To prepare the Entrecote with potato / artichoke salad recipe, please follow these instructions:

Potato / artichoke salad
Boil the potatoes tenderly for approx. 20 min. Arrow them and cut them into slices. Place the slices in a suitable large bowl then pour olive pasta together with olive oil and balsamic vinegar. Or blend stone-free olives with olive oil and vinegar. Pour the dressing over the potatoes into the bowl, then put sliced ​​artichoke bottom and carefully turn it all together. Season with salt and pepper.

Avocado sauce
Remove the shells and rocks from the avocado. Blend avocado with white wine and water to a suitable creamy consistency. Season with salt and pepper.

Stitching of entrecote
Heat the pan and melt butter and oil. Brown the entrecotes in high heat, dampen the heat and steak the steaks 2-3 min each side depending on how red they are to be.

tips:
Thumb rule: When red meat juices pop up, the steak is medium. When the meat eve is ready, it is completed.