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Entrecote with long peppers

This recipe was developed in collaboration with Knorr Professional and is suitable for 10 people.

Ingredients

8gLong pepper
30gTruffle tapenade
3Knorr Professional Beef Stock
5ghazelnut oil
2Red wine
200gHellmann's Real Mayonnaise
Phase cooking butter
40gFermented garlic
10Potatoes
20gSpring onion oil
Knorr Professional Concentrated Beef Bouillon
800gBeef entrecote
Salt and pepper
40gParmesan cheese (finely grated)
300gCavalo nero

Preparation

  1. Season the meat with salt and pepper and cook it in the Phase. Deglaze the pan with the red wine and loosen the browned bits.
  2. Add the long pepper and beef stock and bring to a boil. Reduce the jus and season with the concentrated bouillon. Let the meat rest and cut it into nice portions.
  3. Mix the mayonnaise with the truffle tapenade and hazelnut oil.
  4. Cut thick fries from the potatoes or cut them into small cylinders. Wash and dry the potatoes and pre-fry them in the fryer. Fry the potatoes until crispy.
  5. Clean the black cabbage and remove the veins. Braise the black cabbage in some Phase and season with salt and pepper.
  6. Divide the meat along with the black cabbage and potatoes over the plates.
  7. Finish the potatoes with the truffle mayonnaise and some Parmesan cheese. Pipe the garlic puree next to them in small dots. Finish the dish with the sauce and the spring onion oil.