Entrecote with pepper sauce
- 4 sprigs of fresh thyme
- 750ml red wine
- 7 finely chopped garlic cloves
- 10 180g entrecotes
- 2 jars of roasted peppers with oil and garlic (295g jars when drained)
- pepper and salt
- 4 tbsp olive oil (to coat)
- 1500g Original Seasoned Crinkle Wedges
Remove the thyme leaves.
In a bowl, mix the red wine with half of the garlic and thyme leaves.
Leave the meat to marinate in the mixture, covered, in the fridge for at least one hour, turning now and again.
Before cooking, allow the meat to come to room temperature.
Purée the peppers and the olive oil and the remaining garlic and thyme leaves, using a food processor or hand mixer.
Season with pepper and salt.
Remove the entrecotes from the marinade and pat them dry.
Brush the entrecotes with a thin coating of oil.
Grill the meat on a greased grill on a high heat for 2 to 3 minutes per side, until brown on the outside and medium on the inside.
Put the entrecotes on the plates.
Season with salt and pepper and serve with the pepper sauce.
Fry the Original Seasoned Crinkle Wedges for 3 to 4 minutes at 175°C.
Delicious with a green rocket salad with vinaigrette.