Entrecote with creole salsa.
Author:
Cooking Together
Servings: 2
Cooking time: 30 min
Juicy and incredibly tender entrecote with searing Creole salsa.
Ingredients
| entrecote (boneless) 600 g |
| melted butter 50 g |
| TO TASTE: |
| salt |
| black pepper |
| thyme |
| rosemary |
| SALSA: |
| tomatoes 120 g |
| anchovies 3 pcs |
| garlic 1 clove |
| red onion 30 g |
| sweet pepper 120 g |
| wine vinegar 30 ml |
| sugar 15 g |
| olive oil 60 ml |
| TO TASTE: |
| chili pepper (fresh) |
| cilantro |
| salt |
| black pepper |
| oregano |
| zira |
| smoked paprika |
Instructions
Step 1
For the salsa, chop the onion, chili, bell pepper and garlic. Add the wine vinegar, sugar, salt and oregano. Stir to combine.
Step 2
Heat the anchovies with paprika and zira in oil and mash into a paste. Dress the chopped vegetables with the mixture. Add chopped tomatoes, cilantro, salt and pepper. Stir.
Step 3
Rub the meat with salt and pepper. Put the thyme and rosemary in the heated ghee and fry the meat until crispy on all sides (or to your favorite degree of doneness). Then let it rest for a while.
Step 4
Slice the entrecote and serve with Creole salsa. Enjoy!
