![](https://koppertcress.com/media/cache/generic/rc/DKgxrjHI/uploads/media/66c738484b7aa/horizontaal-pasta-entrecote.png)
Entrecôte al mio Chimichurri Cress
Ingredients and method
Ingredients for 4 persons
- 4 Entrecôtes of around 200 g each
- 1 garlic clove
- 50 g Chopped almond
- 150 ml extra virgin olive oil
- 1 limone
- 1 Sakura Cress
- 1 Ghoa Cress
- 1 Scarlet Cress
- 1 Basil Cress
- Affilla Cress
Method
- Finely chop one clove of garlic and set aside.
- Make a mixture of Sakura Cress, Ghoa Cress, Scarlet Cress, and Basil Cress.
- Add olive oil and the chopped almonds to the cress mix and mix well.
- Coat the entrecote with extra virgin olive oil to allow it to fry nicely.
- Heat olive oil in a pan over medium-high heat and fry the entrecote until it reaches the desired doneness.
- Let the meat rest for a few minutes and then slice.
- Place the entrecote on a plate and spoon over the cress mixture with olive oil and chopped almonds.
- Garnish the dish with Affilla Cress for a fresh, decorative touch.
I chose to prepare this meat dish, even though I eat it very rarely, because I believe that every now and then it is important to rediscover the authentic taste of ingredients that, while not part of my daily diet, can enrich a special occasion. When I choose to cook meat, I do so with the consciousness to use high-quality ingredients and do them to their best advantage, while respecting the animal and the environment. This decision reflects my desire to create a dish that is a unique experience, where every bite tells a story of balance and attention.
Cooking technique: frying pan
Recipe: Giovanni Don Anselmo D'Apice
![](https://koppertcress.com/media/cache/generic/rc/2tV6mN8X/uploads/media/66c738429ff59/verticaal-pasta-entrecote.png)
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