ENTRECTE AND STIR FRIED POTATOES WITH ROSEMARY

ENTRECTE AND STIR-FRIED POTATOES WITH ROSEMARY

In this episode, I'd like to share with you how to prepare 'Entrecte and Potatoes with Rosemary' plus a finishing sauce if desired. It can be prepared easily within short period of time. Super easy, super tasty!


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INGREDIENTS (for two)

2 Entrecte
2 Potatoes
1 cup whole milk
Dried rosemary
Garlic, Lemon
Salt, black pepper,
Butter, olive oil


DIRECTIONS:

Combine the milk and 1 tbsp lemon juice and let stand for 5 minutes.
Peel the potatoes and rinse.
Then slice and cut into evenly-sized cubes.
Fill a pan with enough cold water to cover, pour in potatoes.
Add a pinch of salt and 1 clove garlic and boil 15 minutes, uncovered, over medium heat.
Pour over the milk just to cover the meat and set aside for at least half an hour.
(Overnight is probably best, but make sure to take the meat out of the fridge about 20 minutes before grilling.)
For the finishing sauce...
Mix 1 tbsp lemon juice and a handful of finely chopped parsley.
Add 1/2 tsp mustard, 2 tbsp olive oil, season to taste.
Mix and that's it :)
After 15 minutes drain potatoes, add 2 tbsp of olive oil, 2 tbsp
butter in the same pan and melt the butter.
Add the potatoes.
Sprinkle with salt and dried rosemary.
Toss with a wooden spoon until they start to brown.
Then add 2 tbsp of freshly squeezed lemon juice and toss again for another 2 minutes.
Transfer to a serving dish and season with salt if needed.
Heat your skillet on medium-high for a couple minutes with nothing in it.
Meanwhile, drain and pat the meat dry with some paper towels.
(The meat should be at room temp)
Season generously with salt and pepper then coat with olive oil.
Gently place on the hot skillet to sear and do not move for about 2-3 minutes, just let it sizzle.
Once the first side has completely seared flip the meat to the other side.
Sprinkle with dried rosemary or thyme, if desired.
Let them rest for at least 5 minutes, then serve with the sauce and potatoes.

READY :) Thank You For Watching!

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