Grilled entrecôte with baked potatoes is a classic dish much appreciated for its simplicity and intense flavour. The entrecôte, known for its juiciness and balance of meat and fat, is cooked quickly on the grill to maintain its tenderness and enhance its natural taste.
Accompanied by crispy baked potatoes on the outside and soft on the inside, this dish is perfect for both special occasions and hearty lunches. The combination of the golden meat with the aroma of roasted potatoes and herbs creates a homely, savoury, and comforting meal.
Ingredients for 2
- 2 beef entrecôtes
- Coarse salt to taste
- Black pepper to taste
- 1 tablespoon of olive oil
- 1 clove of garlic (optional)
- 1 sprig of rosemary or thyme (optional)
For the Baked Potatoes
- 3–4 medium potatoes
- 2 tablespoons of olive oil
- Salt to taste
- Pepper to taste
- 1 teaspoon of sweet paprika (optional)
- 1 clove of minced garlic
- Chopped fresh parsley (optional)
Method
- Preheat the oven to 200 °C.
- Wash the potatoes thoroughly and cut them into wedges or medium cubes.
- lace them on a baking tray and add olive oil, salt, pepper, minced garlic, and paprika.
- Mix well to ensure everything is evenly coated.
- Bake for 30–40 minutes, stirring halfway through, until golden and crispy.
- Remove the meat from the refrigerator 15–20 minutes beforehand to reach room temperature.
- Season with coarse salt and pepper.
- Heat a frying pan or griddle over high heat with a little olive oil.
- Cook for 3–4 minutes on each side for medium rare.
- Adjust the time based on your preferred level of doneness.
- Optionally, add garlic and rosemary to the pan for extra flavour.
Serving
Let the meat rest for 2–3 minutes before slicing.
Serve the entrecôte alongside the baked potatoes.
Sprinkle fresh parsley over the potatoes for added colour and aroma.
Tip: For an extra burst of flavour, add a small knob of butter on the hot entrecôte just before serving.