Entrecôte au gratin

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
4 4
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 5 Tomatoes
  • 3 Shallots
  • 4 Stem(s) Parsley
  • 1/2 package (75 g) French double cream cream cheese with pepper
  • 1 package (450 g) frozen croquettes
  • 1/2 Lettuce
  • 1/2 Oak leaf salad
  • 1 Onion
  • 1/2 bunch Chives
  • 4 TABLESPOONS Oil
  • 2 TABLESPOONS Lemon juice
  • 1 TABLESPOON White wine vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 7-10 Tbsp Sugar
  • 4 Entrec¿tes (intermediate rib pieces; 200 g each)
  • 2 TABLESPOONS clarified butter

Directions

  1. 1

    Clean, wash and quarter 1 tomato, remove seeds and cut the flesh into small cubes. Peel and finely dice the shallots. Wash parsley, dab dry and chop, except for a few leaves for garnishing.

  2. 2

    Mix the diced tomatoes, shallots and parsley. Crumble and add cheese. Set the mixture aside. Put croquettes on a baking tray and bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for 20-25 minutes until golden brown.

  3. 3

    Turn now and then. Clean and wash the salad and pluck into bite-sized pieces. Peel and finely chop the onion. Wash chives, dab dry and cut into small rolls. Mix oil, lemon juice and vinegar.

  4. 4

    Add onion and chives. Season with salt, pepper and sugar. Mix salad and vinaigrette. Wash the meat, dab dry and fry in hot clarified butter for 3-5 minutes on each side. Season with salt and pepper.

  5. 5

    Carve the rest of the tomatoes crosswise, also season with salt and pepper. Put the steaks on a baking tray and spread the tomato and cheese mixture on top. Put the tomatoes on the baking tray and grill them briefly together.

  6. 6

    Arrange one steak with grilled tomato and some croquettes on each plate. Serve the salad separately.

Nutrition Facts

KCAL
810 kcal
CARBS
42 g
FATS
49 g
PROTEINS
50 g

Categories & Tags

Main DishesMeatBeef