Grilled entrecôte with creamy horseradish sauce

Season the entrecôte well with pepper and salt.

Grill the entrecôte on both sides so that it has a nice crisscross pattern and put in the oven to continue cooking according to the customer's preference.

Give the meat plenty of time to rest before cutting into slices.

Put all the ingredients in a mixing bowl.

Beat until you have a creamy sauce.

Store in the refrigerator.

Peel the root vegetables and cut into thin slices.

Make a dressing with the oils and lemon juice.

Season the dressing with pepper and salt.

Finely chop the flat-leaf parsley and almonds.

Just before serving, mix the dressing with the root vegetables and add the parsley and almonds.

Peel the sweet potatoes and cut into fries.

First fry the fries at a low temperature in half of the Debic Roast & Fry.

Leave to cool.

Just before serving, cook them again in the Debic Roast & Fry, this time at a higher temperature.

After frying, sprinkle with salt.