Grilled entrecôte with creamy horseradish sauce

Main course Shellfish Snail


Grilled entrecôte

2000 g Beef entrecôte

10 g Pepper

10 g Salt

Creamy horseradish sauce

300 ml Debic Culinaire Original

100 ml Greek yoghurt

30 g Horseradish

50 ml Olive oil

10 ml Lemon juice

5 g Pepper

5 g Salt

Root vegetable salad

100 g Radishes

100 g Purple carrots

100 g Yellow carrots

100 g Red beetroot

100 g Parsnips

20 g Roasted almonds

10 g Flat-leaf parsley

10 ml Hazelnut oil

20 ml Peanut oil

10 ml Lemon juice

Sweet potato fries

1000 g Sweet potatoes

100 ml Debic Roast & Fry


Grilled entrecôte

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.

Creamy horseradish sauce

Put all the ingredients in a mixing bowl.

Beat until you have a creamy sauce.

Store in the refrigerator.

Root vegetable salad

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.

Sweet potato fries

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.

Finishing touch

Assemble the root vegetable salad in the middle of the plate.

Place the sweet potato fries on top.

Cut the entrecôte into slices and place them next to the salad.

Pour the creamy horseradish sauce over the top.