for 4 person

Marinade

2 tbsp	olive oil
1	garlic clove, squeezed
1 tbsp	rosemary needles, finely chopped
a little	pepper
2	beef entrecôtes (each approx. 200 g)

Vegetables

	olive oil for frying
2	courgettes, lengthwise halved, in approx. 5 mm thick slices
2	aubergines, lengthwise halved, in approx. 5 mm thick slices
2	garlic cloves, thinly sliced
1	organic lemon, use a little grated zest, juice set aside
2 sprig	rosemary
3	bay leaves
1 ¼ tsp	herb salt
a little	pepper
½ tsp	herb salt

Serve

50 g	rocket
¼ tsp	sea salt
2 tbsp	olive oil

How it's done

Marinade

Mix the oil with the garlic, rosemary and pepper. Coat the meat with the marinade, cover and leave to marinate in the fridge for approx. 1 hr. Remove the meat from the fridge approx. 30 mins. prior to cooking.

Vegetables

Heat a little oil in a non-stick frying pan. Fry the vegetables in batches for approx. 5 mins. per batch. Reduce the heat, add the garlic, lemon rind and herbs, season. Cook over a medium heat for approx. 10 mins. Transfer the vegetables in a big bowl, cover and set aside. Heat the some oil in the same pan. Wipe off the marinade from the meat, salt it and brown the meat for approx. 1 min. on each side, only turning when a crust has formed. Reduce the heat, continue to cook over a medium heat for approx. 1½ mins. on each side. Remove the meat, cover and leave to rest for approx. 5 mins.

Serve

Mix the rocket into the vegetables just before serving, drizzle with the reserved lemon juice. Carve the meat across the grain, serve with the vegetables. Salt the meat, drizzle with a little olive oil.

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