Entrecote steak dry-aged with mild curry and pickled pumpkin

Entrecote Steak Dry-Aged with mild curry and pumpkin pimples is a treat for the gourmets and health-conscious alike. The matured piece of meat with its low fat content is good for the body and prepared as a sandwich with rice waffles, there is a great package of protein and fiber. The salad and the pickled pumpkin give it a fruity and pleasantly sour taste.

Serves 4 people | Difficulty: Intermediate


  • 4 x 200g dry-aged entrecote steaks
  • some olive oil
  • 8 rice wafers
  • 100 grams of lettuce (e. g. rocket salad or other seasonal salad)
  • some curry powder, mild
  • 1 white onion
  • 1 jar of mini-patisson pumpkins inlaid



  1. Remove dry aged entrecote steaks from the refrigerator one hour before.
  2. Heat a pan and brush the steaks with some olive oil. Roast steaks medium or rare.
  3. Pat the curry powder on the edges of the finished steaks. Wrap in aluminum foil and leave to soak for 5 minutes.
  4. Peel the onion, cut into very thin strips. Wash the lettuce, and fold olive oil into the lettuce. Arrange the lettuce and onion on rice waffles.
  5. Add the entrecote steaks.
  6. Cut the pumpkin into slices and place on top of the steaks.
  7. Garnish with onion.

Enjoy hot!

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