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Entrecôte «Toscana»
A good piece of meat with a crust to match.
Preparation
45 min.
Cooking time
20 min.
- 2 double entrecôtes à 300 g
- 2 tbsp. Pepico Classic seasoning
- 1 eggplant
- 2 tbsp. breadcrumbs
- 1 egg white
- salt
- pepper
Marinate the meat with half of the Pepico Classic seasoning.
Peel the eggplant and cut it into very small julienne-style cubes (2–3 mm).
In a teflon-coated pan, steam the vegetables with the remaining Pepico Classic seasoning for approx. 5 minutes, then remove and leave to slightly cool.
Mix the vegetables with the breadcrumbs and egg white and season with salt and pepper.
Heat a frying pan and fry the entrecôtes on both sides to the desired degree of doneness, then place on a baking tray and mould the vegetable mixture onto the meat.
Gratinate in the oven with top heat (grill) for approx. 5 minutes. Remove the meat and carve.
FOR A BALANCED MENU, WE RECOMMEND:
Foiled potato and mixed salad.
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