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ALMOND-CRUSTED DOUBLE ENTRECOTE

Ingredients for People

2 double entrecotes, each about 500 - 600 g
24 g meat spice
Almond crust
100 g roasted almonds, finely chopped
40 g spring onions, thinly sliced
40 g herbs: parsley, rosemary, oregano, coarsely chopped
10 g vegetable spice
6 g freshly ground black pepper
40 g olive oil

PREPARATION

Rub the meat spice into the entrecôtes and marinate for at least 1 hour in the refrigerator. Take out of the refrigerator about 15 minutes before grilling so that the meat warms to room temperature. Mix the ingredients for the almond crust together.

COOKING

Sear the entrecotes on the barbecue grid on both sides on the highest setting for 1 minute. Remove from the grill. Place the funnel in its normal position and reduce the temperature of the grill to 180 °C. Spread the almond mixture on the meat (see image). Grill the entrecotes for about 20 minutes at 180 °C in indirect heat until the internal temperature of the meat reaches 51 °C. Remove the meat from the grill, cover with aluminium foil and allow to rest for 3 minutes until the internal temperature reaches 54 °C.

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