Entrecôte with curry mango sauce

A superfine dish for true connoisseurs: entrecôte flavoured with a sauce of fresh mango and Madras curry served with chopped coriander. Which class! try also this skyr cake with blueberries recipe too.

Ingredients

Main course For 4 people

4 entrecôte of approx. 180 g

fleur de sel

black pepper from the pepper mill

2 tablespoons of HOLL rapeseed oil

Curry mango sauce

2 ripe mangoes

1 onion

2 tablespoons of olive oil

1½ teaspoons Madras curry from the grinder

0.5 dl of white balsamic vinegar

1 tablespoon of honey, such as thyme

4 sprigs of cilantro

Freind's kitchen recipes, Avocado and apple smoothie.

How to proceed

Preparation:

ca. 20 minutes

Simmer:

ca. 20 minutes

Total time:

40 min

For the sauce, peel the mangoes, remove the pulp from the core and cut into cubes. Cut the onion into strips and let it dry in oil. Grind the curry on the onion and fry it briefly. Incorporate the mangoes, vinegar and honey. Cover and simmer the sauce for approx. 20 minutes. Let it cool down.

Season the meat with salt and pepper. Brown it in hot oil for 1 minute per side. Lower the heat and continue for another 2-3 minutes. Before serving, let the meat rest briefly. Chop the coriander and mix it with the sauce. Serve it with the meat. You may be interested to read gnocchi with mushrooms recipe/ spinach cutlets.