Beef entrecote baked in the oven
8 servings
75 minutes
Beef entrecôte baked in the oven is a true symphony of flavors and aromas. Juicy and tender beef is infused with a spicy marinade of oils, peppers, Himalayan salt, sumac, grainy mustard, and wine vinegar that reveals its rich taste. Long baking first in closed foil and then in open air allows the meat to achieve the perfect texture—it remains soft but gains an appetizing golden crust. This dish is perfect for festive gatherings as well as cozy family dinners. It pairs easily with vegetable sides, aromatic sauces, and a glass of red wine. Each serving is a gastronomic delight filled with rich shades of spices and noble meat notes.
1
Pour the oil into a deep container.
- Mustard oil: 2 tablespoons
- Olive oil: 2 tablespoons
2
Season with a pepper mix.
- Ground pepper blend: 1 teaspoon
3
Add ground chili.
- Chili powder: 0.5 teaspoon
4
To salt.
- Pink Himalayan salt: 1 teaspoon
5
Add sumac.
- Sumac: 1 teaspoon
6
Then add mustard.
- Wholegrain Dijon mustard: 2 tablespoons
7
Add wine vinegar and soy sauce. Mix.
- Soy sauce: 1 teaspoon
- Red wine vinegar: 1 teaspoon
8
Place the meat in foil and coat it with marinade on all sides.
- Entrecote (rib steak): 1500 g
9
Send to a preheated oven at 180 degrees for 40 minutes.
10
Unwrap the foil and cook for another half hour.
11
The meat is ready! Serve hot or cold.
