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 in the remaining oil until crispy. Let them drain on kitchen paper. Remove the meat from the oven, cover it and let it rest for approx. 10 minutes.

Cut the sbrinz into flakes. Spread the corn on a serving dish. Cut the entrecôte into slices and arrange them on the wheat. Distribute the sbrinz and sage, sprinkle with a drizzle of olive oil and balsamic vinegar and season with salt and pepper. You may be interested to read susumelle recipe/ millefeuille cake with cream recipe.