for 4 people

Salsa

1 tbsp	olive oil
200 g	courgettes, cut into cubes
1 ½ tbsp	red wine vinegar
2 tbsp	olive oil
2 tbsp	water
2 pinch	cinnamon
¾ tsp	sugar
¼ tsp	salt

Meat

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

To serve

3 sprig

basil

How it's done

Salsa

Heat the oil in a non-stick frying pan. Set aside approx. 2 tbsp of the courgette cubes, add the rest to the pan, stir fry for approx. 5 mins. Place the courgette in a measuring cup along with the vinegar and all the other ingredients up to and including the salt, puree. Let the sauce cool, then refrigerate.

Meat

Heat the oil in the same pan. Season the meat, fry for approx. 1 min. on each side. Remove, wrap in foil, leave to rest for approx. 5 mins.

To serve

Carve the meat, serve on a platter. Top with the courgette sauce, basil, and the reserved courgette cubes.

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