Côte de Boeuf – entrecôte on legs with Parmesan potatoes and chimichurri is a winner, both summer and winter. When both the bone and the fat are allowed to sit on during frying / grilling, the result is both juicier and tastier.
Parmesan potatoes:
The potatoes are divided into boats if they are large and in two if they are small and placed in a mold that has been greased with rapeseed oil. Season with salt and pepper. Bake them at 300 degrees until they start to colour. Turn down to 200 degrees and grate a lot of Parmesan. Continue cooking until the parmesan has taken on color and the potatoes are cooked through. Parmesan potatoes taste so good that I tend to make a larger portion than normal, because the guests tend to munch on them after they have actually finished eating.
Côte de Boeuf – entrecôte on legs:
300 grams of entrecôte, approx. 3 cm thickness per person
Salt and pepper
Rub in the steaks with salt and pepper and leavethem at room temperature at least 1 hour before frying.
Grilled at a high temperature or fried in a hot frying pan, with a mixture of butter and rapeseed oil, until the meat has acquired a nut-brown crust.
Feel free to pour the frying butter over the steaks during frying with a spoon. Turn the steaks over once they've got a nice frying crust. Bake in the oven at 180 degrees until you have a core temperature of about 58 degrees, it takes 5-10 min. depending on the size of the steak. Let it rest for 10 min. The core temperature will increase to 60-62 degrees, while it rests and it is perfect. Entrecôte has a lot of fat marbling, and should therefore not be served as raw as, for example, outer and tenderloin.
Chimichurri:
3 tablespoons red wine vinegar
2 dl good olive oil
2 cloves garlic
1 red onion
1 fresh red chili
2 pk fresh leaf parsley
1 pot fresh coriander
1 tablespoon dried oregano
Salt and pepper
Everything is finely chopped and seasoned with salt and pepper. Cover and let the chimichurri rest at room temperature until ready to use.
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