Entrecotes (striploins) with baby potatoes, white asparagus and arugula-cream cheese sauce


  • 4 pieces of 125 grams veal entrecote (striploin)
  • salt
  • Freshly ground pepper
  • Flour to pass through
  • 1 tbsp butter for frying
  • 1 kg white asparagus (medium thick)
  • Juice of ½ lemon
  • 1 teaspoon of salt
  • 1 tsp sugar
  • 800 g new potatoes (baby potatoes)

For the sauce:

  • 1 small bunch of arugula
  • 1 small onion
  • 1 tbsp cooking oil
  • 80 g cream cheese
  • 1 to 2 tbsp smetana (a kind of thick crème fraîche)
  • 1 pinch of freshly grated nutmeg

Nutrition values

30 - 60 minutes
veal entrecote (striploin)


Pat the entrecotes dry with kitchen paper, season with salt and pepper and mix with the flour. Peel the asparagus from top to bottom and cut off the woody ends. Wash the potatoes and scrub them thoroughly.

For the sauce, wash the arugula, shake it dry, remove the leaves and chop roughly. Peel and finely chop the onion. Bring plenty of water to the boil with lemon juice, salt and sugar for the asparagus. Add the asparagus and cook for about 15 minutes (depends on the thickness of the asparagus). In a second pan, let the potatoes boil in salted water for about 15 minutes.

For the sauce, heat the oil in a pan and fry the onion until translucent. Add 200 ml of asparagus stock and bring to the boil. Stir in the cream cheese and let it boil a little longer. Add the arugula and smetana, season with salt, pepper and nutmeg and mash. Keep warm. Heat the butter in a pan and fry the entrecotes on both sides for about 2 - 3 minutes. Remove the asparagus from the water with a slotted spoon, drain the potatoes and let them evaporate.

Serve the entrecotes with baby potatoes, asparagus and arugula-cream cheese sauce.

Tip: Use wild garlic instead of arugula.

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