Buon appetito!
Sliced entrecôte with cherry tomatoes
Italy with tomato
made by Harry Belmans
Credits: From “Italia al pomodoro”: Recipes - Harry Belmans, Photos - Heikki Verdurme
Ingredients
4 persons
- 1 jar ELVEA Peeled Red Datterini Tomatoes
- 1 horse riding
- 2 cloves garlic
- 2 dl red wine
- 500 grams of small potatoes
- rosemary sprig
- 600 grams of entrecote
- tablespoon of olive oil
- rocket salad
- pepper
- salt
Preparation
-
1
Finely chop the red onion and garlic, and add the red wine to it.
-
2
Place the meat in the marinade and marinate for 4 hours.
-
3
Preheat the oven to 180 °C.
-
4
Cut the baby potatoes in half and sprinkle with stripped rosemary.
-
5
Drizzle with olive oil and bake in the oven for 25 minutes.
-
6
Remove the meat from the marinade and grill briefly on a very hot grill. Slice the meat and serve with arugula, cherry tomatoes, and the rosemary potatoes. Season with salt and pepper.
-
7
Buon appetito!
