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Today I present you a great dish for this Christmas: Dressed beef entrecote, accompanied by delicious hasselback potatoes with rosemary oil and an incredible homemade garlic and chives mayonnaise. Without a doubt, a dish at the height of the best Christmas tables! But before getting fully into the recipe, I wanted to tell you about one of the great protagonists of this complete recipe: the extra virgin olive oil (EVOO).
We have been lucky enough to try the Coto Bajo oila Sustainable family farming company in Córdoba which has been producing superior quality extra virgin olive oil since 1989 in its own mill. Something that I really liked is that it is a very committed company with the environment, sustainable development and social projects in the area where they work, something that gives it great added value. I encourage you to visit their page and you know all their products since they have a wonderful oil at a very good price. In fact, until January 7 they have a 10% discount for Christmas if you use the code Xmascotlow when you order. Do not let it escape!
Specifically for this recipe we have used two of its varieties: Noble Picual, with a beautiful greenish color, with an intense and fruity flavor that we have used to flavor our entrecote meat and Delicate Arbequina, with a milder flavor and a fruity aroma that we have used to make mayonnaise and hasselback potatoes. I have loved both varieties, they have a unique flavor to the good EVOO of our land.
And now I will tell you a little more about this delicious recipe. It is a perfect option, for example, to serve on December 25 as a main meal after a few appetizers. It will not take much work to prepare it and, we just have to choose a good quality meat. I, in particular, have chosen a sirloin steak. We opted for a thick entrecote for make them to the point and fillet them, add a good amount of salt flakes to give it that crunchy point and serve them in the center and share. This portion that I present to you today and that you see in the photo is perfect for 2 people. So you can calculate more or less a 500g entrecote for every 2 people.
For me the The perfect accompaniment for a good meat is potatoes, undoubtedly. So we take this opportunity to prepare some beautiful and fun Hasselback potatoes that we prepare in double cooking (varoma, to leave them creamy on the inside and in the oven to brown them and give them that roasted flavor) and we will flavor them with a Rosemary EVOO, an herb that combines perfectly with meat.
And finally, the final touch with a homemade garlic and chive mayonnaise, which will give those potatoes the perfect point. Be careful, it is so delicious that in the end we end up spreading it directly on bread !!
Seasoned beef entrecote, hasselback potatoes with rosemary EVOO and homemade garlic and chives mayonnaise
Seasoned beef steak, hasselback potatoes with rosemary EVOO and homemade garlic and chives mayonnaise. A perfect and complete recipe to surprise at Christmas.
- Irene Arcas
- Kitchen: Spanish, International
- Recipe type: meat
- Rations: 4
- Cooking time:
- Total time:
Ingredients
Macerated entrecote
- 2 beef entrecots (approx 500 g each)
- 30 g of EVOO picual variety
- 1 garlic clove
- 2 tablespoons chopped parsley
- salt flakes (to add to the meat once we have passed it through the grill)
Hasselback potatoes with rosemary EVOO
- 4 medium potatoes clean with skin
- 3 sprigs of rosemary, just the leaves, finely chopped with a knife
- 1/2 teaspoon of coarse salt
- 50 g of EVOO arbequina variety (you can also use picual)
Homemade garlic chives mayonnaise
- 1 egg
- 4 cloves of garlic
- the juice of 1/2 lemon
- 150 g of EVOO arbequina type (we need a mild flavor oil)
- 1 / 2 teaspoon salt
- 1/2 tablespoon chives, minced
Preparation
MARINATED ENTRECOT
We put the marinade ingredients in the glass: EVOO, garlic and parsley. We shred 7 seconds, speed 5. We check that the ingredients are well crushed. If we like it finer, we can lower the blades towards the blades and repeat 1 or 2 more times. (We leave the glass only rinsed with a little water for the next preparation).
Brush the entrecots with that mixture on both sides and let it rest while we prepare the rest of the recipe.
HASSELBACK POTATOES WITH ROSEMARY EVOO
We put the rosemary leaves, the salt and the EVOO in the glass. We shred 5 seconds, speed 5. We remove this preparation to a bowl and reserve. (We still do not wash the glass).
We cut the potatoes hasselback style, that is, we are going to laminate them very finely but without going all the way to the bottom. It helps a lot to place the potato between two stops (such as two chopsticks, two wooden cooking shovels ...). I leave you this image so that you understand what I mean:
Source: Enloqui's kitchen
Or you can also put a skewer in the base of the potato that will act as a stop when you cut with the knife (I leave you This Video so you can see it better).
We place the potatoes in a baking dish and brush them with the rosemary EVOO that we had reserved. We will have a little of the preparation left over, but do not throw it away, because we will use it later to brush them again.
From there we pass them to the varoma container and reserve.
We put 1000 g of water into the Thermomix glass and program 8 minutes, varoma temperature, spoon speed.
We place the varoma container with the potatoes inside and program 20 minutes, varoma temperature, speed 2.
We preheat the oven to 220º.
We remove the potatoes from the varoma and place them in the same oven source where we had brushed them with the EVOO.
We brush them again with all the rosemary EVOO that we have left and Bake them at 220º for 20-30 minutes or until golden brown.
HOMEMADE GARLIC AND CHIVES MAYONNAISE
We put a container on the lid and press the balance button. We weigh the oil in a jar and reserve.
We put the egg, the salt and the lemon in the glass and crush 30 seconds, speed 4. With the beaker on and we put the selector on speed 4, no time. We pour the oil over the lid so that it slowly falls through the nozzle and thus emulsifies the sauce.
When all the oil has fallen we stop the machine. This step will take us about 2 minutes or so. We open the lid and add salt if necessary.
We put the chives in the glass 30 seconds, speed 4. If we see that it has not been perfectly crushed, we program a few more seconds at the same speed.
ENTRECOT
In a griddle or frying pan over high heat we cook our entrecote. Ideally, do it to the point (about 2-3 minutes on each side).
We present it in a bowl in the center, filleted and served with flake salt. We accompany it with potatoes and mayonnaise.
