Entrecote with vegetables and cheese dumplings
Instructions
Detached from the head of lettuce each leaves, wash, drain, scottatele for a few moments in a pot with boiling salted water, then place next to each other on a towel to dry.
Gently melt 30 g of butter in a saucepan, add the mixed vegetable brunoise and let it Brown to moderate heat for 4-5 minutes.
Prepared with lettuce leaves, place two rectangles in the middle of each half of the sautéed vegetables, then close them after forming plates and large parcels.
Place in a buttered baking dish, moisten with the remaining melted butter and bake in the oven at 180 degrees for 15-20 minutes.
Do heat the olive oil in a pan, add the beef loin and sear over high heat on both sides for a few moments.
Add salt and pepper, then add the butter and continue cooking over medium heat until the desired point, wetting the meat continuously with the Fund that is formed in the bowl and turning several times.
Cut the meat into thick slices, arrange these into two individual dishes along with a sachet of vegetables and serve.
If you wish you can enrich the outline with fries and tomato puree.
Ingredients and dosing for 2 persons
- 400 g of loin beef with fat
- 2 tablespoons of olive oil
- Salt
- White pepper
- 50 g of butter
- For the contour:
- 1 head of romaine lettuce salad
- 60 g of butter
- 200 g of mixed vegetables (carrots, leek) brunoise