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Home > Recipes > Entrecotes vert-pre

Entrecotes vert-pre
( SERVES 2 )

Publication: NZ Herald

NZ Herald

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Entrecotes vert-pre

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Ingredients

125 g Butter, diced
3 Potatoes, washed and peeled
3 Garlic cloves, peeled and finely chopped
1¼ Lemons, juiced
1 handful Fresh parsley, finely chopped
1 cup Greek yoghurt, hung overnight in the fridge
1 Tbsp Horseradish
½ tsp Freshly ground black pepper
1 bunch Watercress, washed and flick-dried
2 fillets Sirloin steaks, approx 200g each, at room temperature

Directions

  1. Heat a deep-fryer to 175C. Shape the potato into a block, cut 2mm slices, then matchsticks, and deep-fry, stirring occasionally until golden brown. Tip on to absorbent paper to drain, season with salt.
  2. In a mixing bowl, cream the butter until pale, blend in the garlic, the juice from the quarter lemon and parsley. In another bowl, blend the yoghurt with the horseradish, the juice from the whole lemon and pepper. Preheat a cast-iron grilling pan or the barbecue's solid top.
  3. Smear the butter over the steak, place this side down on to the grill, fry for three minutes, then turn, smear with more butter and fry for three minutes. Place steaks on to a cooling rack for four minutes.
  4. Place a mound of horseradish sauce and straw potato on warmed plates, garnish with watercress.
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http://www.bite.co.nz/recipe/4733/Entrecotes-vertpre/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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