Recipe Tip: Entrecôte with Carrot-Onion Mash
Top Recipe by Maria Groß. All ingredients and tips for getting it right. Maria Gross shows how she prepares entrecôte with a mashed carrot and beetroot couscous.
- 1whole entrecôte
- 1 bunch(es)medium carrots, tops removed
- 3red onions, sliced
- 100 gbutter
- somegarlic and chilli
- somesalt & pepper
- 300 mlbeetroot juice
- 150 gcouscous
- somesalt, chilli and nutmeg
- someolive oil
- somechia seeds
- 1lime, zested & juiced
Step 1Cut a steak about 4 cm thick from the whole entrecôte.
Step 2Place in a low oven, at 110ºC, for around 40 minutes until the core of the steak reads 55ºC on a meat thermometer.
Step 3Then 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).
Step 4Cook the carrots completely under glowing charcoal.
Step 5When the carrots are cooked through (approx. 15 - 20mins) remove the carrots from the charcoal and roughly clean.
Step 6Meanwhile, melt the red onions in the butter over a low heat.
Step 7When the onions are almost overcooked, add the carrots and add a little water (20ml) and let simmer.
Step 8When the water has evaporated, season generously with garlic, chilli, pepper and salt.
Step 9Finally, purée everything to create a coarse mash.
Step 10Bring the beetroot juice to the boil and season generously with salt, garlic and chilli.
Step 11Remove from the heat and add a splash of olive oil.
Step 12Add the couscous and cover the pot with the lid. Leave to rest for ten minutes.
Step 13Then season well again – adding the lime zest and juice, olive oil and fresh grated nutmeg.
Step 14Fold in the chia seeds and then sprinkle the pomegranate seeds across the top.
Step 15Entrecôte with Mango and Asparagus This special dish features juicy meat, a fruity component and different types of cress. Meat
Step 16Austrian Classic: Zwiebelrostbraten - Entrecôte in Onion Sauce This hearty Austrian Classic makes a perfect Sunday lunch. Meat
Step 17Roasted Beetroot, Avocado & Sunflower Seeds US celebrity chef Joshua McFadden uses vegetables from six different seasons in his recipes. He creates delicious dishes as a result. Vegetables
Step 18Salad with Beetroot Leaves and Cherry Tomatoes Welcome the arrival of spring with this colourful plateful of beetroot leaves and cherry tomatoes with a sharp mustard and lemon dressing. Salad
Step 19Beetroot Soup with Crème Fraîche Earthy beetroot and sweet apple combine beautifully in this colourful soup, which is enriched with crème fraîche. Serve with plenty of bread for a sophisticated supper, or serve it as a first course. Soup