Thinly sliced entrecote with beetroot, horseradish cream and arugula

Name: thinly sliced entrecote with beetroot, horseradish cream and arugula
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 shallots shredded; 2 tablespoons Red wine vinegar; 2 entrecotes at room temperature; 6 tablespoons extra virgin olive oil; 125 ml creme fraiche; 2 tablespoons grated horseradish little pot; 1 bin grated beetroot refrigerator compartment, 400 g; 1 bag rucola lettuce 75 g

A tasty recipe. The starter contains the following ingredients: meat, shallots (chopped), red wine vinegar, entrecotes (at room temperature), extra virgin olive oil, crème fraîche, grated horseradish (pot), grated beetroot (refrigerator, 400 g) and rucola salad (75 g) ).

Ingredients

Kitchen Stuff

grill pan

Directions

Season 5 min.
In vinegar in scallops.
In the meantime, rub the entrecotes with 1 tbsp oil and sprinkle on both sides with salt and pepper.
In bowl, stir crème fraîche with horseradish, season with salt and pepper.
Sprinkle salt, pepper and 4 tbsp oil through shallots and make beetroot through them.
Grill the pan or pan with a non-stick coating and cook the steak on a high heat for 1 min.
On each side until crispy and brown.
Remove the meat from the pan and allow to cool slightly on the cutting board.
In a bowl, mix the arugula with 1 tbsp oil and pinch of salt.
Dust fillet of entrecotes and 'cut' meat: put sharp, smooth knife at an angle on meat and cut thin slices.
Spread strips of sirloin on four plates and distribute beets over them.
Drizzle cream in (nonchalant) stripe pattern over beetroot drip (let cream with zigzag movement of spoon running).
Place a large piece of rocket on each plate..