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Our Grass Fed Entrecote Steak is the delicious cut of meat taken from between the cut of ribs of the cow. Tender and marbled, this stunning steak marries perfectly with the summery, light flavours from the creamy butter beans and aioli. Puntarelle is a variant of chicory and has a slightly sharp and bitter flavour, which adds another dimension to this flavour-packed dish.
Enjoy this summery dish al fresco on a balmy evening and set your tastebuds alight.
To make the aioli, begin by grating the garlic into the mayonnaise, stir to combine and set aside.
Set a heavy based frying pan on the heat. Slice the shallots in half and fry them in the olive oil, until golden on one side. Add the stock and butterbeans and reduce until a thick glossy sauce forms. Set aside.
Preheat a second frying pan. Season the steaks with olive oil, salt and pepper. Drizzle a little oil into the pan and fry the steaks in the hot pan for 2 minutes on each side until golden brown, add a knob of butter and baste the steaks. Allow to rest for 5 minutes.
Finely chop the puntarelle and wilt into the warm butterbean sauce alongside the parsley.
Spoon the beans into a bowl, slice the steak and place on top of the beans alongside a generous blob of the aioli.
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