Entrecôte with Mango and Asparagus

Entrecôte with Mango and Asparagus

Constantin Fischer

Entrecôte with Mango and Asparagus

Entrecôte with Mango and Asparagus

Constantin Fischer

For the entrecôte:

Ingredients (Serves 4)

1
kg
dry-aged beef entrecôte
Maldon sea salt
Tasmanian pepper
peanut oil

For the chutney:

Ingredients (Serves 4)

2
mangos
1
tablespoon
light balsamic vinegar
2
stalk(s)
parsley
1
tablespoon
brown sugar
1
small chilli
1
teaspoon(s)
pink pepper
Maldon sea salt
olive oil
argan oil

For the asparagus:

Ingredients (Serves 4)

500
g
baby asparagus, green
salt
pepper
sesame oil

For the enoki mushrooms:

Ingredients (Serves 4)

250
g
enoki mushrooms
salt
pepper
peanut oil

To garnish:

Ingredients (Serves 4)

1
handful
Shiso purple cress
1
handful
Borage cress
1
peeled garlic sprouts
  • Preheat oven to 100 °C.
  • Slowly sear the beef twice on all sides in a preheated frying pan with a little peanut oil. Place in an ovenproof dish and put in the oven for two hours.
  • Before serving the meat, add the Tasmanian pepper and salt. 
  • Peel the mango, remove the core and cut the flesh into small cubes. Place the mango cubes in a bowl.
  • Halve the chilli and remove the seeds. Chop the chilli and parsley and add to the mango cubes in the bowl with the vinegar, sugar, pink pepper, salt, olive oil and Argan oil and mix everything together and allow to infuse for at least 1/2 hour.
  • Cut off the ends of the asparagus and fry them in a hot pan with a little sesame oil. Season with salt and pepper, set the pan aside and let the asparagus rest for a few minutes.
  • Fry the mushrooms in a pan with some peanut oil and season with salt and pepper.
  • Arrange the dish on a flat plate, the two cresses and the garlic sprouts give the dish a special touch. Drizzle with a little good olive oil.