← All recipes

🍽️ Juicy Entrecôte with Crispy Parsnips and Sweet-Sour Grape Dressing

675 kcal · 30 min · 4 servings

Juicy Entrecôte with Crispy Parsnips and Sweet-Sour Grape Dressing Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Rinse the entrecôte steak briefly and pat it dry with kitchen paper.
  3. 3. Let the meat come to room temperature.
  4. 4. Wash the parsnips and potatoes thoroughly.
  5. 5. Peel the parsnips and potatoes.
  6. 6. Cut the vegetables into coarse, irregular pieces.
  7. 7. Place the cut vegetables on a large baking sheet.
  8. 8. Drizzle three tablespoons of oil over the vegetables.
  9. 9. Season the vegetables generously with salt and black pepper.
  10. 10. Mix everything well so that the vegetables are evenly coated with oil and spices.
  11. 11. Place the tray in the preheated oven.
  12. 12. Roast the vegetables for about 20 to 25 minutes.
  13. 13. Turn the vegetables once halfway through the time to ensure they turn golden brown.
  14. 14. Halve the onions and remove the outer skin.
  15. 15. Cut the onions into fine, thin strips.
  16. 16. Heat a pot over medium heat.
  17. 17. Add one tablespoon of oil to the hot pot.
  18. 18. Add the onion strips to the hot oil.
  19. 19. Sauté the onions for three to five minutes until they are soft and translucent.
  20. 20. Deglaze the onions with 40 milliliters of water.
  21. 21. Let the liquid reduce briefly.
  22. 22. Add one and a half tablespoons of sugar to the onions.
  23. 23. Stir constantly until the sugar caramelizes and the onions are brown.
  24. 24. Remove the onions from the heat.
  25. 25. Cover the onions and set them aside to keep them warm.
  26. 26. Heat a large frying pan on the highest setting.
  27. 27. Add one tablespoon of oil to the hot pan.
  28. 28. Season the entrecôte steak with salt and pepper.
  29. 29. Place the steak in the hot fat.
  30. 30. Sear the steak on each side for about one minute.
  31. 31. Reduce the heat to medium.
  32. 32. Add some butter to the pan.
  33. 33. Cook the steak for another five minutes all around until it is done.
  34. 34. Remove the steak from the pan.
  35. 35. Season the meat again with fresh pepper.
  36. 36. Wrap the steak tightly in aluminum foil.
  37. 37. Let the meat rest for six to eight minutes.
  38. 38. Take the vegetables out of the oven.
  39. 39. Add one tablespoon of white wine vinegar to a small bowl.
  40. 40. Add some mustard to the bowl.
  41. 41. Add one tablespoon of water.
  42. 42. Whisk the vinegar, mustard, and water vigorously with a whisk.
  43. 43. Slowly drizzle two to three tablespoons of oil into the mixture while stirring constantly.
  44. 44. Wash the chives thoroughly.
  45. 45. Shake the chives dry.
  46. 46. Cut the chives into fine rings.
  47. 47. Wash the grapes.
  48. 48. Dry the grapes.
  49. 49. Halve the grapes.
  50. 50. Add the chive rings and the halved grapes to the vinaigrette.
  51. 51. Mix everything well.
  52. 52. Taste the sauce and adjust with salt, pepper, and a little sugar.
  53. 53. Set the sauce aside.
  54. 54. Remove the entrecôte from the aluminum foil.
  55. 55. Slice the steak.
  56. 56. Place the sliced steak on the plates.
  57. 57. Add the roasted parsnips and potatoes.
  58. 58. Distribute the caramelized onions over the meat.
  59. 59. Add the grape vinaigrette as a topping.
  60. 60. Serve the dish immediately and enjoy your meal.

Nutrition per serving