Entrecôte au gratin with pepper cheese

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
5 1
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 5 medium-sized tomatoes
  • 3 Shallots or 1 onion
  • 4 Stem(s) Parsley
  • 75 g Double cream cream cheese with black pepper
  • 4 Entrecôtes (beef steaks; approx. 200 g each)
  • 7-10 Tbsp or rump steaks
  • 1-2 TABLESPOONS clarified butter
  • 7-10 Tbsp salt, black pepper

Directions

  1. 1

    Wash 1 tomato, quarter it, remove the seeds and dice finely. Peel and chop the shallots. Wash parsley, shake dry and chop. Mix everything with the cheese and put aside

  2. 2

    Dab steaks dry. Fry them in hot clarified butter on each side for about 1 minute. Then fry over medium heat for 2-4 minutes on each side. Season the steaks with salt and pepper and take them out

  3. 3

    Carve 4 tomatoes crosswise, season. Spread the cheese mixture on the steaks. Gratinate the steaks and tomatoes briefly under the hot grill or in a preheated oven (electric range: 225-250 °C / convection oven: 200-225 °C / gas: level 4-5). Serve with croquettes and a fresh green salad

  4. 4

    Drink: dry red wine

Nutrition Facts

KCAL
540 kcal
CARBS
11 g
FATS
32 g
PROTEINS
48 g

Categories & Tags

Main DishesMeatBeef