Entrecote, home fries and summer ratatouille🍷
What could be more appetizing than a good barbecued entrecote for summer? Obviously it comes with its home fries and fresh ratatouille. All this with our sublime NOS ORIGINES vintage, Côtes du Rhône red, certified biodynamic.
For 4 persons you will need :
For the entrecote :
– 2 entrecote steaks
– salt and pepper
– thyme
– bunch of parsley
– olive oil
Ratatouille :
– 4 eggplants
– 5 zucchinis
– peppers (one of each color)
– 3 tomatoes
– 3 cloves of garlic
– 1 onion
– olive oil
– salt and pepper
– thyme
– sage
French fries :
– 2 kg potatoes
– salt & pepper
– sunflower oil
THE RECIPE
First prepare your ratatouille!
Cut the peeled tomatoes into quarters, then the eggplant and zucchini into slices.
Slice the peppers into strips and the onion into rings.
Heat 2 tablespoons of oil in a pan and melt the onions and peppers. When they are tender, add the tomatoes, chopped garlic, thyme and bay leaf.
Add salt and pepper and simmer gently, covered, for 45 minutes.
Meanwhile, prepare the eggplant and zucchini. Cook them separately – or not – in olive oil for 15 minutes.
Check the vegetables until they are no longer firm. Add them to the tomato mixture and cook on a low heat for 10 minutes. Add salt and pepper if needed.
🍟 For the fries, Peel the potatoes and wash them, then cut them into square-based parallelepipeds about 1.5 cm square (in other words, large fries). Wash them again and dry them well in a clean dish towel.
Cook them once in oil heated to 150°C, for 7 to 8 minutes. Do not overload the fryer: for 1 kg of potatoes, cook 1/3 of the fries at a time.
Let the fries cool down while you have an aperitif or prepare the rest of the meal.
Cook the fries a second time in oil heated to 190°C for about 3 minutes (they should be crispy without being hard).
Serve the fries immediately and salt them.
🥩Before the second cooking of the fries prepare your entrecote.
Spread a good pinch of coarse salt on each side of the entrecote and let it rest on a plate for about 15 minutes.
Meanwhile, wash and chop the parsley. Take half of it and spread it on the meat. Fry for 5 to 10 minutes on your barbecue, depending on taste.
Sprinkle with the remaining parsley and thyme and serve immediately!
All that’s left to do is to enjoy our NOS ORIGINES Côtes du Rhône red wine, certified biodynamic.
Enjoy your meal!