Dry-aged beef entrecôte

Dry-aged beef entrecôte

Total: 1 hr 29 min. | Active: 25 min.
gluten-free
Nutritional value / people: 542 kcal
, Fat: 26 g
, Carbohydrate: 29 g
, Protein: 45 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Baked potatoes

4 mealy potatoes (each approx. 150 g)
4 pieces aluminium foil
4 tsp salted butter

Marinade

2 tbsp balsamic vinegar
1 tbsp olive oil
1 tbsp maple syrup
4 beef entrecôtes dry-aged (approx. 200 g each)

Tomato relish

1 tbsp olive oil
1 shallot, finely chopped
2 tomatoes, cut into cubes
1 tbsp lemon juice
1 tbsp maple syrup
¼ tsp cumin
2 tbsp flat-leaf parsley, roughly chopped

To grill

1 pinch sea salt
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How it's done

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Baked potatoes

Wrap the potatoes separately in foil. Charcoal/gas/electric grill: Cover and grill the potatoes over/on a low heat (approx. 150 °C for approx. 1 hr.

Marinade

Combine the balsamic, oil and syrup, coat the meat with the mixture, cover and marinate in the fridge for approx. 30 mins.

Tomato relish

Heat the oil in a pan. Sauté the shallot and tomatoes. Add the lemon juice, syrup and cumin, bring to the boil, cook on a rolling boil for approx. 5 mins., leave to cool. Stir in the parsley.

To grill

Charcoal/gas/electric grill: Grill the entrecôtes over/on a very high heat (approx. 250 °C for approx. 2 mins. on each side, season with salt.

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