Entrecôte with Ratatouille

For the entrecôte with ratatouille, first strip the kitchen herbs from the twigs, chop finely and mix with oil and pepper. Place the meat in the herb oil, turn it several times to the other side and marinate for about 6 hours.

Prepare the ratatouille according to this recipe.

Preheat the oven to 220 °C and place an ovenproof dish inside. Strip off the kitchen herbs and sear the entrecôtes in oil in a frying pan for 30 seconds on each side, then season with salt and pepper, place in the dish in the oven and finish roasting for 10 minutes (medium). Remove from heat and let rest for about 5 minutes covered with aluminum foil.

Meanwhile, for the sauce, caramelize sugar in frying pan until brown. Extinguish with red wine, bring to a near boil, then add the veal stock and reduce uncovered to 250 ml. Season to taste with salt and freshly ground pepper, pour through a sieve into a preheated sauce boat.

Cut the meat into slices and serve the entrecôte with ratatouille. Garnish with fresh herbs or lettuce leaves if desired.

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