200°C · 18-30 minAllergens
Lactose
Ei
Sulfiet
MosterdEntrecote Chimichurri
Chimichurri is a spicy green sauce made from fresh herbs and red pepper. We enhance this Argentinian delicacy with extra flavour and freshness by adding roasted onion and bell pepper, along with fresh lime juice. The Argentinian entrecote is quickly seared, tender, and can be reheated in the oven. Served with roast potatoes, golden brown and crispy, and a salad featuring sweetcorn, broad beans, and tomato, dressed with pimenton de la vera dressing. Enjoy!
Entrecote, pointed cabbage, red bell pepper, green bell pepper, vine tomato, broad beans, red onion, garlic, red pepper, potato, lime juice, fresh basil, coriander, mint, and parsley, sweetcorn, smoked paprika, oregano, homemade dressing (sunflower oil, pasteurised free-range egg, white wine vinegar, Dijon mustard, vegetable stock, Tabasco, curry, pepper, and salt), extra virgin olive oil, butter, sunflower oil, pepper, and salt.
Allergens: ei, koemelk, lactose, mosterd, sulfiet.
Microwave
Remove the entrecote from the dish and heat the potatoes uncovered for 3-4 minutes (1 person) to 5-6 minutes (2 or more people). Heat the entrecote for 30 seconds, not too long, as red meat can quickly become tough in the microwave. Serve with the salad and chimichurri (cold).
Oven — 200°C, 18-30 minMarleen's choice
Remove the entrecote from the dish and heat the potatoes uncovered for 10 minutes (1 person) to 20 minutes (2 or more people). Place the entrecote on baking paper alongside and heat everything for another 8 minutes. Prefer it well done? Heat the meat for at least 10-12 minutes. Serve with the salad and chimichurri (cold). Disposable containers cannot go in the oven, transfer to an ovenproof dish.