Ingredients
Ingredients for 10 servings:
- 50 g Ardo Tartare herb mix
- 50 g Ardo Provence herb mix
- 1.5K g Ardo Tricolore vegetable fries
- 2 kg Entrecôte
- 300 ml mayonnaise
- 10 little gem lettuces
- 100 ml olive oil
- Pepper
- Fleur de sel
Allergens
Egg
Mustard
Preparation
- Mix the frozen Provence herb mix with the olive oil and brush over the entrecôte. Leave to marinate.
- Mix the tartare herb mix with the mayonnaise.
- Cut the little gem lettuces into 2 and drizzle some olive oil over them.
- Season the entrecôte with salt and pepper and grill until the entrecôte is cooked to your desired taste, allow to rest.
- Grill the little gem briefly and season with salt and pepper.
- Bake the vegetable fries in the deep fryer or oven as indicated on the packaging.
- Cut the entrecôte into slices, top with a little coarse sea salt and serve with the vegetable fries, little gem lettuce and tartare sauce.
Ardo products used in this recipe