Crispy mini wedges with entrecote steaks and basil dip
Source: https://www.gefu.com/rcp_recipe/crispy-mini-wedges-with-entrecote-steaks-and-basil-dip
Total time:
40 Minutes
Ingredients
| 800 | g | Triplets |
| 1 | EL | Paprika sweet |
| 1 | TL | Chili flakes |
| 40 | g | Pine nuts |
| 1 | Pot Basil | |
| 50 | g | Parmesan |
| 200 | g | Cream cheese |
| 1 | Garlic clove | |
| 4 | Entrecôte steaks à 200 g | |
| 1 | Garlic clove | |
| 2 | Zweige | Rosemary |
| Rape oil | ||
| Salt | ||
| Pepper |
Preparation
Remove entrecote steaks from refrigerator so they can come to room temperature.
Wash the triplets and cut them into quarters with the FLEXICUT Vegetable and Fruit Divider. Mix some canola oil with paprika powder, salt and chili flakes and mix with the potato wedges. Bake on a baking tray lined with baking paper at 200 °C for about 30-40 minutes.
Toast the pine nuts in a pan without fat over medium heat until golden brown. Cut the basil leaves from the plant and finely grate the Parmesan. Put everything in a tall container with the cream cheese, squeeze the garlic clove to it and blend finely.
Heat the oil very high in a pan, halve the garlic and add it to the pan with the rosemary. Season the entrecôte steaks with salt and fry for about 1.5 minutes on each side. Then wrap the steaks in aluminum foil and let rest for 5 minutes.
Serve the mini wedges with the steak and the dip.
Serve with fresh pickled lettuce with balsamic dressing.
Nutritional values per serving
| Energy | 3.106,0 kJ | |
|---|---|---|
| Calories | 743,0 kcal | |
| Protein | 56,4 g | |
| Fat | 41,5 g | |
| Carbohydrates | 34,9 g |
Organisation
Category
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