Entrecote with rosemary and garlic
// 2 servings
– 2 entrecote steaks
– a few rosemary sprigs
– 3 cloves of fresh garlic
– olive oil
– black pepper
– sea salt
– dried thyme and origano
– about 1 tea spoon of honey
Preparing the dish
Bring the meat to room temperature. Heat the oven to 180°C.
Heat a grill pan or frying pan with a good amount of olive oil.
Crush the cloves of garlic and peel and slice them.
Break a few sprigs from a rosemary plant and put them in the hot oil with the garlic.
Stir them around to prevent from burning.
The garlic and rosemary are now giving their intense flavours to the oil.
After a few minutes, remove the garlic and the rosemary but don’t throw them away yet.
Place the meat in the hot grill pan and grill each side for about 2 minutes.
Take a lovely baking dish and carefully place the entrecotes in the dish.
Pour the olive oil from the frying pan over the meat.
Add the garlic and rosemary from before, as well as the thyme and origano.
Finish by drizzling over some honey.
Take the baking dish and place it on the middle shelf of the oven, which is at 180°C.
It will take about 10 to 15 minutes to cook the meat, depending on how pink you want it to be.
Serve with new potatoes (small potatoes) and rocket lettuce.
Go for a nice, intense, deep red wine. I would suggest a Montepulciano d’Abruzzo, an east-central Italian rustic wine.
The Montepulciano has a full body, an inky-purple color and a thick almost syrupy mouthfeel.
The wine is highly aromatic with earthy notes and black berries.