Entrecôte a la Mexico

Name: Entrecôte a la Mexico
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 TABLESPOON demerara sugar; 1/2 TEASPOON Sweet peppers; 1/2 TEASPOON Rose peppers; 7-10 Tbsp Chili Flakes; 1/2 TEASPOON coarsely ground pepper; 600 g Entrecote; 6 TABLESPOONS Sunflower oil; 1 Garlic clove; 1 Avocado; 2 TABLESPOONS ripened cream; 1 TABLESPOON fresh squeezed lemon juice; 7-10 Tbsp Salt; 4 discs Bacon (à approx. 10 g); 1 (approx. 150 g) Head romaine lettuce; 1 can(s) (425 ml) Kidney beans; 1 can(s) (425 ml) Vegetable corn; 1 Onion; 4 TABLESPOONS Fruit vinegar; 1 TEASPOON Sugar; 4 pickled peppers

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 TABLESPOON demerara sugar
1/2 TEASPOON Sweet peppers
1/2 TEASPOON Rose peppers
7-10 Tbsp Chili Flakes
1/2 TEASPOON coarsely ground pepper
600 g Entrecote
6 TABLESPOONS Sunflower oil
1 Garlic clove
1 Avocado
2 TABLESPOONS ripened cream
1 TABLESPOON fresh squeezed lemon juice
7-10 Tbsp Salt
4 discs Bacon (à approx. 10 g)
1 (approx. 150 g) Head romaine lettuce
1 can(s) (425 ml) Kidney beans
1 can(s) (425 ml) Vegetable corn
1 Onion
4 TABLESPOONS Fruit vinegar
1 TEASPOON Sugar
4 pickled peppers

Directions

1
Mix brown sugar, paprika powder, 1/2 teaspoon chili flakes and pepper. Dab meat dry and rub all around with prepared spice mixture. Marinate for about 1 hour. Dab meat dry.
2
Heat a cast-iron pan to high temperatures. Add 2 tablespoons of oil and fry the meat on each side for about 2 minutes. Place on the fat pan of the oven and bake in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: see
3
manufacturer) cook for about 1 1/2 hours.
4
Peel the garlic. Cut the avocado in half, remove the core and peel the flesh. Dice some avocado. Finely puree the remaining avocado, sour cream, garlic and lemon juice with a hand blender.
5
Season to taste with salt. Arrange and sprinkle with avocado cubes and chili flakes.
6
Leave the bacon in the pan until crispy. Clean the salad, wash, shake dry and cut into strips. Pour beans and corn into a sieve and rinse with cold water. Peel and finely chop the onion. For the vinaigrette, season vinegar with salt, pepper and sugar, fold in oil.
7
Mix beans, corn, salad, onion and vinaigrette. Crumble the bacon slices lightly and sprinkle over the salad. Cut pepperoni into rings.
8
Remove meat from the oven. Heat 2 tablespoons of oil in a frying pan and fry the meat for approx. 4 minutes, turning. Cut meat into slices. Arrange avocado cream, meat and salad. Tortilla flat cakes taste good with it.