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Spicy beef entrecôte with corn on the cob
40 m active | 1 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 629
This is needed
This is needed for 4 people
Meat
  • 3 tbsp peanut oil
  • 2 tsp dried oregano
  • 1 tsp garlic granules
  • 2 tsp ground cumin
  • 1 tsp dried crushed chilli pepper
  • 1 tsp salt
  • 4 beef entrecôtes (each approx. 250 g and 1.5 cm thick)
Salad
  • 2 cucumbers, coarsely grated
  • 1 shallot, finely chopped
  • 0.25 tsp sugar
  • 1.25 tsp salt
  • 3 tbsp herbal wine vinegar
  • a little pepper
  • 2 tsp ground cumin
Corn on the cob
  • salted water, boiling
  • 4 pieces corn cobs
  • 30 g butter, soft
  • a little pepper
  • 0.25 tsp salt
To serve
  • 3 tbsp Dessert Extrafin (sour milk)
  • a little dried crushed chilli pepper
  • a little sea salt
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And that's how it's done
And that's how it's done
Meat
To make the marinade, mix the oil with all the other ingredients up to and including the chilli pepper. Coat the meat with the mixture, cover and leave to marinate in the fridge for approx. 1 hr. Wipe off the marinade just before cooking.
Salad
Season the cucumbers with salt, cover and leave to absorb for approx. 15 mins. Drain the cucumbers well, transfer to a bowl. Stir in all the other ingredients up to and including the pepper, cover and refrigerate until ready to serve.
Corn on the cob
Pull the leaves of the corncobs upwards and remove the fibres. Cook the corncobs in boiling salted water for approx. 20 mins., drain and pat dry. Season the butter with salt. Gas/charcoal barbecue: Grill the corncobs over/on a medium heat for approx. 5 mins. all over, coating them every so often with a little salted butter. Add the meat and cook over a medium heat for approx. 4 mins. on each side. Season the meat with salt.
To serve
Arrange the cucumber salad on plates, add a little Dessert Extrafin and sprinkle with a little chilli pepper. Add the sweetcorn and a pinch of Fleur de Sel. Serve the meat alongside.