Entrecote with green beans and apricot and cilantro sauce
4 servings
40 minutes
Entrecôte with green beans and apricot-cilantro sauce is a true masterpiece of French gastronomy, where juicy meat combines with the delicate aromas of fresh herbs and a sweet fruity note. Historically, entrecôte was a favorite dish of French butchers, skillfully highlighting the quality of beef. The contrast of textures makes it special: tender al dente beans, crunchy macadamia, and velvety potatoes in creamy butter. The apricot-cilantro sauce provides a refreshing accent that enhances the rich flavor of the meat. This dish is perfect for an exquisite dinner where both aesthetics and richness of flavors matter.
1
For the sauce, blend apricot juice, hot red pepper, cilantro, and rice vinegar. Add salt and pepper, then refrigerate.
- Apricot juice: 200 ml
- Red chili pepper: 0.5 piece
- Fresh cilantro (coriander): 1 bunch
- Rice vinegar: 1 tablespoon
- Freshly ground black pepper: to taste
2
For the garnish, place the green beans in boiling water, add salt to bring it back to a boil, and keep on the heat, ensuring the beans do not overcook: they should be al dente. Cool the beans in a large container with cold water and ice, remove, drain the water, and store in the refrigerator.
- Green beans (string beans): 120 g
3
Cut the potatoes in half and fry them in half-salted butter with garlic.
- New potatoes: 300 g
- Butter: 100 g
- Garlic: 4 cloves
4
For the ribeye, generously sprinkle the beef with freshly ground pepper and geranium salt, and sear on all sides in heated olive oil. Cut the cooked meat into thin slices.
- Beef: 600 g
- Freshly ground black pepper: to taste
- Fleur de sel: to taste
- Olive oil: 1 tablespoon
5
Serve with a garnish and cold apricot-cilantro sauce to create a temperature contrast, and for crunch, sprinkle the meat, potatoes, and beans with crushed macadamia nuts.
- Macadamia nuts: 8 pieces