Pan‑fried Entrecôte with Onion Crust
Pan‑fried Entrecôte with Onion Crust is a recipe featuring fresh ingredients from the Onion Vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 entrecôtes (about 180 g each)
- Salt
- freshly ground pepper
- 8 white onions
- extra virgin olive oil
- 1 tbsp fresh thyme
- 200 g canned chickpeas
- 800 g root vegetables (as desired)
Instructions
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1.
Peel and roughly chop the onions. Heat 3 tbsp oil in a pan and sauté the onions until golden brown. Drain the chickpeas well and blend them finely in a mixer. Add the onions to the mixture and pulse briefly. Season with thyme, salt, and pepper.
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2.
Preheat the oven to 180 °C fan‑forced.
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3.
Wash the root vegetables, peel if desired, and cut into large quarters or pieces. Place in a bowl and drizzle with 3 tbsp oil. Season generously with salt and pepper, mix well by hand, then spread on a baking tray and roast in the hot oven for 30 minutes until golden brown.
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4.
Pan‑fry the entrecôtes in a cast‑iron skillet without adding fat for 2–3 minutes per side, or roast them, then lift from the pan, sprinkle with salt and pepper, and brush with the onion paste. Serve immediately with the roasted vegetables.
