Recipe: Dry-Aged Entrecote with herbs & balsamic tomatoes
Southern recipes are particularly popular when it gets warmer again. Light and with many different herbs, the flair of Italy can also be enjoyed on the local terrace. Particularly good are the Italian tomatoes. They are so full of flavour that it is a pleasure to incorporate these into recipes.
Our Entrcôte, which we have refined in the Dry-Ager, does not really need many ingredients around it and eats itself purist simply best. Our tomatoes infused with balsamico fit very well. The sweetness of the tomato, the hearty meat and the light acidity of the balsamico give a conclusive picture and round off the recipe.
For this, a baking potato fits well, alternatively fries from the sweet potato.
Ingredients
4 x 200g Dry-Aged Entrecôte
salt & pepper
100 grams x red cherry tomatoes
100 grams x yellow cherry tomatoes
20ml old balsamic
1 branch of rosemary
Tblsp good-quality olive oil
4-6 x garlic cloves
Method
Place the red and yellow cherry tomatoes in boiling water for 30 seconds.
Peel skin off the cherry tomatoes.
Fill a syringe pull with the balsamic vinegar.
Add the balsamic to the peeled tomatoes.
Heat the olive oil in a frying pan.
When olive oil is hot, stew the Dry-Aged Entrcote steaks.
Peel and crush the garlic cloves, place in the pan with the steaks.
