Veal entrecote with herb crust, watercress and peas

Name: veal entrecote with herb crust, watercress and peas
Total time: 30 min
Yield: 4
Ingredients: 4 veal entrecote; 2 cut White bread without crust; 1 hand fresh herbs; 2 anchovy fillet; 2 clove garlic; 3 tablespoon butter; 2 tablespoon olive oil; 1 bunch watercress; 75 gram arugula; 400 gram frozen peas; 400 gram peas fresh

A delicious European recipe for veal entrecote with herb crust, watercress and peas.

Ingredients

Kitchen Stuff

1 low refractory baking dish (Ø 24 cm)

Directions

Sprinkle the meat on both sides with salt and pepper.
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.
Bring water with salt to the boil and cook the peas in it for 2 minutes. Drain and drain.
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.
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.
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.
Divide the vegetables over 4 plates, put a sirloin steak on top and pour some of the gravy from the oven dish.