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.