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Dry-aged beef entrecôte
25 m active | 1 h 29 m total
Nutrition facts per serving:
  • Energy in kcal about 542
  • Fat about 26g
  • Carbohydrates about 29g
  • Protein about 45g
This is needed
This is needed for 4 people
Baked potatoes
  • 4 pieces aluminium foil
  • 4 mealy potatoes (approx. 150 g each)
  • 4 tsp salted butter
Marinade
  • 1 tbsp maple syrup
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 4 beef entrecôtes dry-aged (approx. 200 g each)
Tomato relish
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tomato, diced
  • 1 shallot, finely chopped
  • 0.25 tsp cumin
  • 1 tbsp maple syrup
  • 2 tbsp flat-leaf parsley, coarsely chopped
To grill
  • 1 pinch sea salt
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And that's how it's done
And that's how it's done
Baked potatoes
Wrap the potatoes separately in foil. Charcoal/gas/electric grill: Cover and grill the potatoes over/on a low heat (approx. 150 °C for approx. 1 hr.
Marinade
Combine the balsamic, oil and syrup, coat the meat with the mixture, cover and marinate in the fridge for approx. 30 mins.
Tomato relish
Heat the oil in a pan. Sauté the shallot and tomatoes. Add the lemon juice, syrup and cumin, bring to the boil, cook on a rolling boil for approx. 5 mins., leave to cool. Stir in the parsley.
To grill
Charcoal/gas/electric grill: Grill the entrecôtes over/on a very high heat (approx. 250 °C for approx. 2 mins. on each side, season with salt.