Sliced with buckwheat and sage
A classic meat dish that includes a double entrecôte cooked in the oven and served on a bed of buckwheat, fried sage leaves and flakes of sbrinz. try also this wurst and cheese cannoli recipe too. Ingredients Main course For 4 people 100 g of buckwheat salt 1 dl of water 2 tablespoons of HOLL rapeseed oil 2 cloves of garlic 1 double entrecôte of approx. 400 g 12 sage leaves 50 g of debrinz 2 tablespoons of olive oil 1 tablespoon of balsamic vinegar fleur de sel pepper Preparation: approx. 35 minutes Cooking: approx. 10 minutes Total time: 45 min Freind's kitchen recipes, pumpkin and almond cake. How to proceed Boil the buckwheat al dente in salted water for approx. 10 minutes. Drain, let drain and cool. Preheat the oven to 150 ° C. Heat half of the rapeseed oil in a non-stick pan. Add the crushed garlic and brown the meat approx. 4 minutes per side. Transfer it to a baking dish and finish cooking in the center of the oven for approx. 10 minutes. Meanwhile, sauté the sage leaves i