Entrecôte with orange-fennel salad and pink pepper

25 min
- Preparation 25 min
- Resting 0 min
- Cooking 0 min

Ingredients

4 People

1200 g Entrecôte
For the orange and fennel salad:
2 Fennel bulbs
2 Oranges
50 ml Olive oil
50 ml White balsamic vinegar
2 ml Pernod
Salt
Black pepper
For serving:
50 g Pink pepper

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.

g Entrecôte

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.

ml Olive oil

ml White balsamic vinegar

ml Pernod

Salt

Black pepper

g Pink pepper