200°C · 15-30 minAllergens
Lactose
Sulfiet
MosterdVeal Entrecôte with Mushroom Sauce
Enjoy an indulgent dinner at home tonight with this butter-soft veal entrecôte (better living 2 stars). Savor this tender meat alongside a mushroom sauce with black pepper, smoked garlic potato purée, and crisp green broccoli, sugar snap peas, broad beans, and haricots verts.
Veal entrecôte (better living 2 stars), broccoli, broad beans, mushrooms, haricots verts, oyster mushrooms, sugar snap peas, shiitake, white onion, cèpes (porcini), boletus, oyster mushrooms, smoked garlic, garlic, potato, fresh chives, parsley, thyme, confit lemon, milk, cream, Dijon mustard, Noilly Prat vermouth, organic vegetable stock, potato starch, extra virgin olive oil, rapeseed oil, pepper and salt, sunflower oil.
Allergens: alcohol, koemelk, lactose, mosterd, sulfiet.
Microwave
Remove the meat from the tray and keep it outside the fridge. Heat the purée with vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Heat the mushroom sauce with the lid loosely on or loosely covered for 1-2 minutes and the meat on a plate for 1 minute, until warm.
Oven — 200°C, 15-30 minMarleen's choice
Remove the meat from the tray and keep it outside the fridge. Heat the purée with vegetables covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Heat the mushroom sauce in a saucepan or in the microwave. Heat the meat uncovered on an ovenproof plate for 6-8 minutes, until warm. Prefer it well done? Then heat it longer. Disposable containers cannot go in the oven, transfer to an oven dish.