Beef entrecôte with grilled lemon dressing

Beef entrecôte with grilled lemon dressing

Total: 45 Min. | Active: 45 Min.
lactose-free
Nutritional value / person: 536 kcal
, Fat: 31 g
, Carbohydrate: 30 g
, Protein: 30 g

Ingredients

4 people

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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

Salad

5 tbsp olive oil
2 garlic cloves, squeezed
2 tbsp coarse-grain mustard
1 ½ tbsp rosemary, finely chopped
3 baby lettuce, halved lengthwise
2 chicory, quartered lengthwise
2 beef entrecôtes (each approx. 200 g)

Charcoal/gas/electric grill:

1 organic lemon, cut in half
4 slices bread
2 tbsp olive oil
1 tsp sea salt

Dressing

4 tbsp olive oil
½ bunch basil, roughly chopped
¼ tsp salt
a little pepper
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How it's done

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Salad

Combine the oil with the garlic, mustard and rosemary, brush the dressing over the salads and meat.

Charcoal/gas/electric grill:

Grill the lemon over/on a medium heat (approx. 200°C) for approx. 10 mins., grill the salads alongside for approx. 8 mins. Remove both from the grill, arrange the salads on a platter, allow the lemon to cool slightly. Brush both sides of the bread with oil, grill with the meat for approx. 2 mins. on each side, remove from the grill. Cover the meat and leave to rest for approx. 5 mins. Carve the meat across the grain and serve on top of the salad. Season the salad and meat with salt.

Dressing

Squeeze the juice out of the grilled lemon, puree with the remainder of the flesh, oil and basil, season. Drizzle the dressing over the salad. Serve with the grilled bread slices.

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