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Veal entrecote with a cranberry-orange sauce & mashed potatoes & garlic beans
For the veal entrecote:
- 2 pieces (approx. 175 g each) veal entrecote
- 2 sprigs of fresh rosemary
- 2 cloves of garlic
- big knob of butter
- pepper and salt
For the cranberry orange -sauce:
- 125 g cranberries
- zest & juice of ½ orange
- 1 sprig of fresh rosemary
- 30 ml Cointreau
For the mashed potatoes:
- 500 g floury potatoes
- splash of milk
- lump of butter
- pepper and salt
For the garlic beans:
- 500 g green beans
- 1-2 cloves of garlic
- lump of butter
- pepper and salt
30 - 60 minutes
veal entrecote
**
frying
Vicky van Dijk
Preparation
- First, remove the veal entrecote from the refrigerator so that it can come to room temperature.
- For the mashed potatoes, bring water to a boil. Peel the potatoes and cut them into equal pieces. Cook the potatoes for about 20 minutes.
- For the garlic beans, remove the tops from the beans. Bring water to the boil and cook the beans for 6 minutes until just al dente.
- For the cranberry-orange sauce, zip the rosemary sprigs and finely chop them. Put this together with the cranberries, grater & zest of ½ orange and the cointreau in a saucepan and let it simmer for 10 minutes on low heat.
- For the mashed potatoes, heat the milk in a saucepan, but make sure it does not boil. Pass the potatoes through a potato masher or potato masher. Then add the milk & butter to the potatoes and stir until the butter is completely melted. Season with salt & pepper. Keep the mashed potatoes warm by, for example, closing the hot pan properly, heating it in a bain-marie or placing it covered in the oven at 100°C (212°F).
- Pat the veal entrecote dry with some kitchen paper and sprinkle it with some pepper on all sides.
- Heat a frying pan and add a large knob of butter. When the butter stops bubbling, the pan is hot enough. Put 2 sprigs of fresh rosemary and 2 peeled garlic cloves in the butter. Place the veal entrecote in the pan and then fry the veal entrecote for 4-6 minutes. First sear briefly on high heat and then lower the heat and let it cook slowly. Prepare 2 pieces of aluminum foil that you can wrap them in. Using a spoon, pour some butter over the veal entrecote so that the flavors of the garlic & rosemary penetrate the meat well.
- Heat a knob of butter in another frying pan. Press a clove of garlic and fruit it briefly and then immediately add the beans. Bake the garlic beans for 1-2 minutes until they are fully heated again.
- First, divide the mashed potatoes over the plate and put a little of the cranberry sauce next to it. Cut the veal entrecote into pieces and place on top of the mashed potatoes. Serve with the garlic beans.
Source: Vicky van Dijk