Quadruple entrecote
Entrecote of West Flemish red beef with butternut, sweet potato and tomato.
Ingredients
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1 butternut
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100 g butter
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1 dl cream
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1 sweet potato
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500 g small vine tomatoes
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4 large potatoes
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600 g rib eye West Flemish red meat
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6 dl veal gravy
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Pepper & salt
Instructions
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Peel the butternut, cut it into pieces and dry it in the oven at 140 °C for 40 minutes.
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Mix the butternut pieces with 100 grams of butter and 1 cup of cream until you get a smooth consistency.
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Cut the sweet potato into thin slices and deep-fry them at 160 °C until you obtain crispy chips.
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Divide the vine tomatoes into three-part sprigs and briefly bake them in the oven at 180 °C.
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Peel the potatoes and cut them into one centimetre by one centimetre fries.
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Poach these for six minutes at 160 °C and then bake them at 180 °C until golden brown.
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Bake the entrecote for twelve minutes at 180 °C and let it rest for twenty minutes covered with foil, before slicing it.
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Season well with salt and pepper, and finish the plate with the veal gravy.