Filter
Reset
Sort ByRelevance
Thunderella
Veal entrecote with herb crust, watercress and peas
A delicious European recipe for veal entrecote with herb crust, watercress and peas.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
-
30 minMain dishfreshwater shrimp, vine tomato, sambal, sour cream, creme fraiche, garlic, butter, olive oil,shrimps in spicy cream sauce
-
50 minMain dishfresh cod fillet, Thai wok vegetable, cocktail shrimp, ginger powder (djahé), chili powder, medium sized egg, creme fraiche, grated old cheese 48,cod prawn dish from the oven
-
45 minMain dishpeanut oil, chicken drumstick, eggplant, cardamom pod, veded apricots without pit, canned tomatoes, press orange, chicken broth tablet, nut rice,orange-cardamom chicken stew
-
20 minMain dishfrozen cod fillet, Broccoli, new potatoes, liquid margarine, water, fish bouillon tablet, mustard, crème fraiche light, bunch onion,potato broccoli stew with cod
Nutrition
460Calories
Sodium0% DV0g
Fat38% DV25g
Protein78% DV39g
Carbs6% DV17g
Fiber0% DV0g
Loved it