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Thunderella
Veal entrecote with herb crust, watercress and peas
A delicious European recipe for veal entrecote with herb crust, watercress and peas.
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Ingredients
Directions
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Sprinkle the meat on both sides with salt and pepper.
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Dry the slices of bread in the toaster. Grind the bread with the herbs, anchovies, garlic and 2 tablespoons of butter in the food processor.
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Bring water with salt to the boil and cook the peas in it for 2 minutes. Drain and drain.
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Preheat the oven grill. Heat the remaining butter and olive oil in the frying pan and fry the entrecotes at high setting on both sides for 2 minutes.
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Place them in an oven dish and spread the seasoning mixture over them. Put them under the grill for a few minutes until they are nicely browned.
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If necessary, remove the hard stalks from the watercress. In the meantime, heat the peas in the shortening of the meat and pour in the watercress.
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Divide the vegetables over 4 plates, put a sirloin steak on top and pour some of the gravy from the oven dish.
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Nutrition
460Calories
Sodium0% DV0g
Fat38% DV25g
Protein78% DV39g
Carbs6% DV17g
Fiber0% DV0g
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