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Pan-Fried Entrecôte and Spinach Mashed Potatoes Recipe

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Pan-Fried Entrecôte and Spinach Mashed Potatoes Recipe
SERVES HOW MANY
2 pieces
PREPARATION TIME
20 minutes
COOKING TIME
20 minutes

If you want to cook meat for your girlfriend or boyfriend, serve a different side dish and go beyond the classic presentations, continue reading us...

If you say "I need to look at the tips before the recipe": Cookzone Warns: We Make Meat, Not Brain Surgery!

 
Ingredients for Pan-Fried Entrecôte and Spinach Mashed Potatoes Recipe

For the meat:

  • 2 ribeyes (250 grams each)
  • 1/2 bunch of fresh thyme
  • 1 head of garlic
  • 3 bay leaves
  • 4 tablespoons of butter
  • 1/2 teaspoon coarsely ground salt
  • 1/2 teaspoon freshly ground black pepper

For spinach mashed potatoes:

  • 500 grams of spinach
  • 500 grams of potatoes
  • 3 tablespoons of butter
  • 1 tea glass of hot milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For service:

  • 1/2 diced peach
  • 1 sliced plum
  • 1/2 piece of dough
  • 4 edible flowers

How to Make Pan-Fried Entrecôte and Spinach Mashed Potatoes Recipe?

  • First, let's prepare the spinach mashed potatoes. Chop the peeled potatoes into large pieces. Boil the potatoes in boiling, salted water.
  • Set the boiled potatoes aside with the help of a colander and throw the spinach into the boiling water. After boiling for 30 seconds, place the spinach in iced or very cold water.
  • If you have a food processor, your job will become easier from this point on. Add boiled hot potatoes and well-squeezed spinach, hot milk and butter and mix on low speed for a few turns until it becomes puree.
  • Taste the finished puree and season with salt and pepper. Keep the spinach puree in the squeeze bag aside.
  • Make sure your thick-bottomed pan is hot enough to smoke. Season both sides of the entrecôte slices with coarsely ground salt and ground black pepper.
  • Seal both sides in a very hot pan, keeping the brown amber color without burning.
  • After the meat is sealed, add a head of garlic cut in half, thyme and bay leaves to the pan. The butter you add at this stage will prevent the herbs from burning suddenly due to high heat. Control the temperature of the pan and continuously pour the butter over the meat slices with a spoon.
  • Once your meat is cooked to the desired degree, let it rest. Meanwhile, heat the phyllo dough you will use to serve in a preheated oven at 180 degrees for 10 minutes.
  • Turn the sliced fruits upside down in the hot flavored butter in which you cooked the meat for about 30 seconds. Now your meat and side dishes are ready to serve.
  • You can improvise while arranging the serving plate. The only thing you should remember is; That you should prepare a plate where meat is at the forefront. Thank you in advance.