Basket

Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
CHF
Delivery costs:
CHF

Total:

CHF
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
  • 2 tsp ground cumin
  • 1 tsp garlic granules
  • 1 tsp dried crushed chilli pepper
  • 4 beef entrecôtes (each approx. 250 g and 1.5 cm thick)
  • 1 tsp salt
Salad
  • 2 cucumbers, coarsely grated
  • 1.25 tsp salt
  • 3 tbsp herbal wine vinegar
  • 2 tsp ground cumin
  • 1 shallot, finely chopped
  • 0.25 tsp sugar
  • a little pepper
Corn on the cob
  • 4 pieces corn cobs
  • salted water, boiling
  • 30 g butter, soft
  • 0.25 tsp salt
  • a little pepper
To serve
  • 3 tbsp Dessert Extrafin (sour milk)
  • a little dried crushed chilli pepper
  • a little sea salt
View these products
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.