Veal entrecote Sweetgreen

A delicious dinner: grilled veal entrecote with Roseval potatoes and Sweetgreen pepper herb butter

Serves:  
Four

Preparation time:
30 minutes

Ingredients:

• 4 cuts of veal entrecote (180 g each)
• 500 g Roseval potatoes
• thyme sprig
• rosemary sprig
• 4 cloves garlic

Ingredients for Sweetgreen pepper butter:

• 150 g cream butter 
• 100 g Sweetgreen pepper, in dice of 2 x 2 mm
• 2 cloves garlic
• 20 g parsley
• table salt
• freshley ground pepper

Season the entrecote with pepper and salt and rub with olive oil. Grill the meat on the barbeque or in a grilling pan until rare (light pink at centre). Slice the Roseval potatoes in 4-6 pieces of equal size. Pour olive oil over and top with salt, thyme, rosemary and four cloves of garlic, coarsely chopped. Bake the potatoes at 190 degrees for approximately 20 minutes.

For the Sweetgreen pepper butter, combine soft butter, pepper and salt, finely chopped parsley, garlic and finely diced Sweetgreen pepper. Spread the butter over the entrecote on the plate.

"Recipe: Van Empelen Catering"