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Grilled veal entrecote with lemon butter
A tasty Dutch recipe. The main course contains the following ingredients: meat, soft butter, lemon, salt, fresh potatoes in the skin (500 g), peas (frozen) (pack of 350 g), olive oil, dill, (freshly ground) black pepper and veal entrecotes.
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Ingredients
Directions
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Beat up with fork butter.
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Clean the lemon well and grate 1 1/2 tsp peel off.
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1/2 Teaspoon lemon zest with pinch of salt by mixing butter.
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Wrap butter in plastic wrap and form into pellet.
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Stir butter in a refrigerator.
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Crush well in cold water and cook in a pan with water and salt in approx.
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15 minutes.
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Meanwhile cook in pan with boiling water and salt peas in 3 to 4 minutes.
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Pour the peas.
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Drain and halve halves.
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Squeeze lemon and cook 1 1/2 tablespoon of lemon juice with 3 tablespoons of oil and rest of lemon zest with warm potatoes.
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Finely chop the dill and gently season with baby peas.
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Season the salad with salt and pepper.
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Preheat the grill pan (or grill plate) and cover with the remaining oil.
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Sprinkle the entrecotes with pepper.
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As soon as oil vapor comes off, place entrecotes on the grill and grind halfway through depending on the desired doneness in 4 to 8 minutes.
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Place the entrecotes on two plates.
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Cut lemon butter into slices and put on entrecotes.
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Potato-dill salad next to it..
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Nutrition
730Calories
Sodium0% DV1.160mg
Fat71% DV46g
Protein52% DV26g
Carbs18% DV53g
Fiber20% DV5g
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