Entrecôte al mio Chimichurri Cress

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