Pan-seared veal entrecote with green asparagus tips and new potatoes with mashed egg

30 - 60 minutes
veal entrecotes
Edgar Buhrs culinair


  • 4 pieces of veal entrecotes
  • 2 tbsp olive oil
  • 800g new potatoes
  • 4 eggs (medium-boiled)
  • 2 bunches of green asparagus
  • 2tbsp olive oil
  • The juice of ½ lime
  • 15g flat leaf parsley, coarsely chopped
  • Salt and pepper


Rub the veal entrecotes with olive oil. Set them outside the refrigerator for 20 minutes to bring them to room temperature. Cook the new potatoes in salted water until done, drain them and keep them warm. Boil the eggs for approx. 4 minutes. Rinse them under cold water and peel off the shells. Cut off the bottom of the asparagus stalks. Mix the asparagus with olive oil.

Put a grill pan on the heat, then grill the asparagus at a medium heat until al dente. Place the asparagus in a bowl and season with salt, pepper and lime juice. Sear the entrecotes in a frying pan for approx. 3 minutes on either side. Leave to rest on a warm plate and cover with cling film. Slice the new potatoes in halves, place them in a ring on a plate and break them slightly. Lay an egg on top of the potatoes and lightly mash it with a fork.

Lay the asparagus on the plate, slice an entrecote into three nice pieces and place them on top of the asparagus. Season the egg with coarsely chopped flat leaf parsley.

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