Beef entrecôte with beetroot & potato mash

Name: Beef entrecôte with beetroot & potato mash
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: ½ tbsp Maizena cornflour; 1 dl milk; 80 g butter; 700 g mealy potatoes; 300 g raw beetroots; 100 g shallots; 3 beef entrecôtes; 1 tbsp concentrated veal stock; 1 tbsp olive oil; a little oil; salt to taste; 1 tsp salt; a little pepper; a little sea salt; 3 dl red wine

main dish Supplements and sauces meat

Total: 45 min. | Active: 45 min.

gluten-free

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Ingredients

for 4 people

Potatoes
700 g	mealy potatoes
	salted water, boiling

Mashed potatoes
1 dl	milk
60 g	butter
	salt to taste

Beetroot puree
300 g	raw beetroots
	salted water, boiling
20 g	butter
¼ tsp	salt
a little	pepper

Entrecôtes
1 tbsp	olive oil
3	beef entrecôtes (each approx. 200 g)
¾ tsp	salt
a little	pepper

Shallot jus
a little	oil
100 g	shallots
3 dl	red wine
½ tbsp	Maizena cornflour
1 dl	water
1 tbsp	concentrated veal stock
a little	pepper
a little	sea salt

How it's done

Potatoes

Peel the potatoes, cut into approx. 2 cm pieces, cook uncovered in salted water for approx. 20 mins. until very soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob.

Mashed potatoes

Press the potatoes through a food mill or mash them with a potato masher. Pour the milk into a small pan, bring to the boil. Cut the butter into pieces, stir into the mash with the milk using a spoon, then season with salt.

Beetroot puree

Peel and chop the beetroot into approx. 2 cm pieces, cook uncovered in salted water for approx. 20 mins. until very soft, then drain. Place the beetroot with the butter into a measuring cup, purée, and season to taste. Mix the beetroot with a third of the mashed potatoes.

Create a marbled effect

Add the puree to the mashed potatoes, mix 2–3 times to create a marbled effect, cover and keep warm.

Entrecôtes

Preheat the oven to 60 °C, warm the platter and plates. Heat the oil in a frying pan. Season the meat, fry for approx. 2 mins. on each side. Remove the meat and keep warm. Reduce the heat and wipe the cooking fat from the pot.

Shallot jus

Add a dash of oil to the same pan. Peel the shallots, cut in half lengthwise, add to the pan, and sauté over a medium heat for approx. 8 mins. Pour in the wine, reduce for approx. 8 mins. Mix the cornflour with the water and stock, pour into the pan while stirring, cook for approx. 5 mins., season. Slice the entrecôtes, sprinkle with a little fleur de sel, serve with the mashed potatoes and shallots, and drizzle the sauce over the top.

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