Entrecôte with orange-fennel salad and pink pepper
25 min
Preparation25 min
PT0H00MPT0H25MRecipe for WMF Lono Master GrillPT0H25M
Recipe for WMF Lono Master Grill
Preparation
Step 1
Cut the entrecôte into 4 slices weighing approx. 300g and set aside at room temperature.
Grill the tempered entrecôte on the WMF table grill for 3-6 minutes on each side, depending on the desired degree of doneness.
gEntrecôte
Step 2
Wash the fennel and oranges. Cut the fennel in half down the middle, remove the stalk and slice into 0.2cm thick slices using the WMF vegetable slicer.
Halve the orange and squeeze the juice into the sliced fennel. Add also the zest of one full orange.
Fennel bulbs
Oranges
Step 3
Lastly, add the Pernod, olive oil and balsamic vinegar to the fennel and season with salt and pepper. Mix the salad together and set aside.
Place the grilled entrecôte on a plate and accompany with the orange and fennel salad on the side. Sprinkle with the pink pepper and enjoy.