Entrecôte with roasted onions and patatas bravas

Name: Entrecôte with roasted onions and patatas bravas
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 600 g ripe tomatoes; 1 red pepper; 2 Garlic cloves; 1 red chilli pepper (alternatively dried); 750 g Potatoes; 4 TABLESPOONS Olive oil; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 2 Branches of rosemary; 3 Stem(s) Thyme; 1-2 TABLESPOONS Sherry vinegar; 150 g Whole milk yoghurt; 150 g Fresh cream; 4 Onions; 4 Entrecôtes (approx. 250 g each; e.g. from Irish Angus beef); 2 TABLESPOONS + approx. 100 ml oil; 1-2 TABLESPOONS Flour; 3 Stem(s) Parsley; 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

600 g ripe tomatoes
1 red pepper
2 Garlic cloves
1 red chilli pepper (alternatively dried)
750 g Potatoes
4 TABLESPOONS Olive oil
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
2 Branches of rosemary
3 Stem(s) Thyme
1-2 TABLESPOONS Sherry vinegar
150 g Whole milk yoghurt
150 g Fresh cream
4 Onions
4 Entrecôtes (approx. 250 g each; e.g. from Irish Angus beef)
2 TABLESPOONS + approx. 100 ml oil
1-2 TABLESPOONS Flour
3 Stem(s) Parsley
7-10 Tbsp Aluminium foil

Directions

1
For the patatas bravas clean, wash and chop the tomatoes and peppers. Peel and chop the onion and garlic. Cut the chillies lengthwise, remove seeds, wash and finely dice. Peel, wash and chop the potatoes.
2
Heat 3 tablespoons of oil in a large frying pan. Fry the potatoes in it at medium heat while turning for about 20 minutes. Season with salt and pepper. Wash rosemary and thyme, dab dry and chop.
3
Fry them briefly.
4
In the meantime heat 1 tablespoon of oil in a pot. Fry the onion, garlic and chilli in it. Deglaze with vinegar. Add tomatoes and paprika. Season with salt, pepper and 1 pinch of sugar. Simmer at low heat for 15-20 minutes.
5
Mix yoghurt and crème fraîche. Season to taste with salt and pepper. Peel onions and slice or cut them lengthwise into thin rings.
6
Dab meat dry. Heat 2 tablespoons of oil in a large frying pan. Brown the meat on each side for about 1 minute. Season with salt and pepper. Then fry for 2-3 more minutes on each side for a pink steak (medium).
7
Wrap steaks in aluminium foil and let them rest for 5-8 minutes.
8
Turn onions in flour. Heat about 100 ml oil in the frying fat. Fry the onions until crispy. Drain on kitchen paper. Fold tomato sauce into the potatoes and heat. Season to taste with salt and pepper.
9
Wash parsley, shake dry and chop. Cut the meat into thin slices. Serve with onions and dip, sprinkle with parsley. Eat Patatas bravas with it.