For beef lovers, the Italian classic entrecote tagliata with roasted garlic is as good as it gets. The spicy garlic smashed sriracha mayo will give your taste buds a lovely trip. I’ve added roasted potatoes to the dish, totally unnecessary, but who doesn’t love roasted potatoes.
How to Toast pine nuts. The easy and fast way.
Make toasted pine nuts on the stovetop when you have a small quantity of nuts and want to make them quickly.
Place the nuts in a dry skillet (don’t add oil!). Heat over medium heat for about 4-6 minutes, until golden and fragrant.
My biggest tip: do not leave the stove because the nuts can burn very easily, and don not leave them in the hot pan when ready.
For this recipe, I was totally inspired by the Swedish chef Jenny Wallden with a few tweaks/changes.
Entrecote tagliata with roasted garlic
- 400 g new potatoes
- ½ tsp cayenne powder
- ½ tsp Ancho chili powder
- 4 cloves garlic
- 250 g cherry tomatoes
- 400 g entrecote
- 1 dl mayo sriracha
- 65 g arugula salad
- 35 g parmesan cheese planed
- 35 g pine nuts roasted
- balsamic vinegar
- olive oil
- salt & black pepper
- green onions garnish
- Preheat the oven to 200C°/390F°
- Roast the pine nuts until golden. Put away and let them cool down in a separate bowl.
- Trim and season the meat. Don't be shy.
- Peel the garlic cloves, wash the potatoes/tomatoes and place in bowls. Drizzle them with olive oil and season the potatoes with salt and chili/cayenne powder. Stir gently.
- Grate the parmesan roughly
- Start by putting the potatoes in a ovenproof dish. Roast in oven for about 20 minutes.After 20 minutes load the tomatoes and the garlic into the same oven form, Roast for additional 30 minutes.
- Fry the meat the way you want them, I like a pretty crispy surface but still pink in the center. About 2-3 minutes on high per side. Let the meat rest covered for 5-10 minutes. Cut the meat into slices (timed with the potato readiness)
- Take the potatoes out of the oven. Mash the garlic cloves finely with a fork. Mix with the mayonnaise. Season with black pepper.
- Place the arugula on a large platter or cutting board. Spread the meat over the arugula. Click on the garlic cream and lay over the grated parmesan. Top with roasted pine nuts and the roasted tomatoes. Finish by dripping with olive oil and balsamic vinegar. Garnish with a few green onions.
- Serve with the roasted potatoes. Enjoy!Cuisine, it's as simple as that!