Skip navigation

ENTRECOTE WITH BARBECUED VEGETABLES

Ingredients for People

1 pce Entrecote, about 600 g
2 pce Courgette
1 pce Aubergine(s)
1 pce Red peppers/capsicums
1 pce Yellow peppers/capsicums
1 pce Green peppers/capsicums
1 Sprig(s) of young rosemary
Salt
Ground pepper

PREPARATION

Trim the courgette and the aubergine at both ends and cut into 5 mm thick slices. Halve the peppers, remove the stem ends and seeds and quarter the halves lengthways. Place all the vegetables in a bowl and drizzle with olive oil.

COOKING

Sear the entrecote on both sides on the griddle and season with pepper. Set the core temperature sensor to 55 °C and insert the needle into the centre of the meat. Turn the flame down to the lowest setting. Spread the vegetables around the griddle. As soon as it has reached the core temperature of 55 °C, place the entrecote on a plate beside the barbecue and let it finish cooking for 5 to 10 minutes. Barbecue the vegetables until they are al dente and season with salt and pepper. Reheat the entrecote on the barbecue prior to serving, slice and serve with the barbecued vegetables.

TIP

Serve with herb butter.

Select your country or language

Belgium
French Dutch
France
French
Switzerland
German French Italian
Netherlands
Dutch
Moldova
Romanian
Germany
German
Sweden
Swedish
Italy
Italian
Denmark
Danish
Slovakia
Czech
Czech Republic
Czech
Cyprus
Greek
Bulgaria
Bulgarian
International
English
Austria
German
Greece
Greek
Romanian
Romanian
United Kingdom
English