Entrecote with Onion Cap and Baked Vegetables

Ingredients

• 3 onions
• 1 Zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 1 bulb fennel
• 250 g small young potatoes
• 125 g king oyster mushrooms
• 2 Garlic cloves
• 1 sprig thyme
• 1 sprig rosemary
• Salt
• ground pepper
• 4 tbsp olive oil
• 250 g onions
• 4 tbsp olive oil
• 3 tbsp breadcrumbs
• 2 sprigs thyme
• 1 tbsp coarse mustard
• 4 slices entrecote (pre‑cut, 180 g each)

Instructions

1. 1.

   Preheat the oven to 200°C fan or 220°C conventional. For the roasted vegetables peel and quarter the onions. Wash the zucchini, pat dry, trim stems and cut into slices. Rinse the bell peppers, dry, halve, remove seeds and white membranes, then slice into wide strips. Peel the garlic and finely mince. Trim the fennel, discard the tough core and cut into slivers.

2. 2.

   Wash the potatoes thoroughly, preferably brush them clean. Clean the mushrooms and leave whole or halve depending on size. Mix the vegetables with the garlic, season with salt and pepper, and place in an ovenproof dish. Drizzle with olive oil, add thyme and rosemary, then roast for about 30 minutes. Meanwhile, peel and finely chop onions for the entrecote. Sauté the onions in 2 tbsp hot oil until translucent, remove from pan and let cool. Wash thyme, shake dry, pluck leaves from stems and mince.

3. 3.

   Combine the onions with breadcrumbs, mustard and thyme, season with salt and pepper. Pat the meat dry, season both sides with salt and pepper, then brush one side with the onion mixture. Heat remaining oil in a skillet, add the meat with the onion‑side down and cook over medium heat for 5–6 minutes. Flip carefully using a spatula and cook the other side for another 5–6 minutes. Plate the meat atop the roasted vegetables and serve immediately.