Entrecôte with Carrot-Onion Mash

Maria Gross shows how she prepares entrecôte with a mashed carrot and beetroot couscous.

Ingredients

• 1 whole entrecôte
• 1 Bund medium carrots, tops removed
• 3 red onions, sliced
• 100 g butter
• etwas garlic and chilli
• etwas salt & pepper
• 300 ml beetroot juice
• 150 g couscous
• etwas salt, chilli and nutmeg
• etwas garlic
• etwas olive oil
• etwas chia seeds
• etwas pomegranate
• 1 lime, zested & juiced

Steps

1. Cut a steak about 4 cm thick from the whole entrecôte.
2. Place in a low oven, at 110ºC, for around 40 minutes until the core of the steak reads 55ºC on a meat thermometer.
3. Then grill over glowing red charcoal, constantly turning, until it starts to give off toasty aromas. Cooking time depends on your taste (2 mins per side for medium rare).
4. Cook the carrots completely under glowing charcoal.
5. When the carrots are cooked through (approx. 15 - 20mins) remove the carrots from the charcoal and roughly clean.
6. Meanwhile, melt the red onions in the butter over a low heat.
7. When the onions are almost overcooked, add the carrots and add a little water (20ml) and let simmer.
8. When the water has evaporated, season generously with garlic, chilli, pepper and salt.
9. Finally, purée everything to create a coarse mash.
10. Bring the beetroot juice to the boil and season generously with salt, garlic and chilli.
11. Remove from the heat and add a splash of olive oil.
12. Add the couscous and cover the pot with the lid. Leave to rest for ten minutes.
13. Then season well again – adding the lime zest and juice, olive oil and fresh grated nutmeg.
14. Fold in the chia seeds and then sprinkle the pomegranate seeds across the top.