Grilled entrecôte with Bearnaise sauce

For the entrecôte:

• Remove the excess fat from the loin and make a couple of transverse cuts in the fat until you reach the meat.
• Make portions of approximately 225 g and set aside.

For the garnish:

• Parboil courgette, potato and carrot and then set aside. Sauté with butter when serving.
• Glaze the shallot and save until serving.

For the bearrnaise sauce

For the decoration:

• Vegetable chips chopped into julienne.

HOW TO SERVE

• Sauté the courgette, potato and carrot parboiled in butter.
• Grill the entrecôte.
• Chop the entrecôte into strips of 2 cm and plate up trying the keep the shape of the entrecôte.
• Make a flower shape with the courgette, carrot and shallot.
• Pour the bearnaise sauce over the meat covering half of it and then pour a little on the plate.
• Decorate with fried carrot.