Entrecote with Alb lentil salad

• 2 entrecôte from Murnau
Werdenfelser beef à 450 g
(1 steak for 2 people each)
• Salt and pepper to taste

For the Alb lentil salad:
• 125 g Alb lentils, cooked
• 4 tbsp Bock beer vinegar or similar
• 2 tbsp rapeseed oil• 5 cl red wine
• 1 tbsp honey
• 1 tbsp medium-hot mustard
• 1 small onion, peeled and
cut into cubes
• 80 g celery, finely diced
• 80 g carrot, finely diced
• Parsley, as much as you like,
finely chopped
• Salt and pepper to taste

At the beginning of the grilling process, you need a high temperature so that the crust can form well all around by turning it quickly. After that, you need a more moderate temperature zone where the meat cooks slowly to the desired core temperature.

The ideal core temperature for beef is 52 °C, which corresponds to the “rare” cooking level (48-52 °C). If you prefer it pinker on the inside, increase the core temperature from 52 to 55 °C, which corresponds to the “medium rare” cooking level. Between 55 and 58 °C the meat is “medium”, after which you can go up to a maximum of 64 °C so that it is well done.

Before cutting, make sure to let the meat rest so that too much juice does not escape.

PREPARATION Alb lentil salad:
Sauté the carrots, celery and onion in a little rapeseed oil in a pan or Dutch oven. After about 5 minutes, add the honey and allow to caramelize slightly, then immediately deglaze with a dash of red wine. Add the remaining ingredients and season with salt, pepper and chopped herbs.

Recipe by Giuseppe Messina for "Bayern glüht". A campaign of tested quality from Bavaria in cooperation with FIRE&FOOD.