Entrecôte with Marrow Butter and Root Vegetable Salad
Meet our cheef:
Andreas combines the elegant simplicity of Provencal and Tuscan cooking with the raw materials of his native Scandinavia. The result is a completely new approach to cooking – a range of delicious modern dishes with a history dating all the way back to the Vikings!
4 pieces of bone marrow, approximately 2 inches long (5 cm)
1 stick (125 g) butter, at room temperature
1 tbs mustard powder
1 tsp dried dill
6 tbs canola (rapeseed) oil
1 tbs fresh dill, crushed in a mortar
4 carrots, peeled
3 parsley roots, peeled
1 beetroot, peeled
1 boiled beetrooot, peeled
1 tbs apple cider vinegar with dill seeds
Flat-leaf parsley, crushed
4 tbs (60 g) hazelnuts, coarsely chopped
Leave the steak at room temperature for one hour before cooking. Bake the bone marrow at 390 °F (200 °C) for 20-25 minutes. Let it cool. Scoop out the marrow with a knife, whip the butter until it’s light and airy, and mix it with the marrow. Let it cool in the fridge.
Season the meat with mustard powder, dried dill, salt and pepper. Sear the meat in butter in a hot grill pan until it reaches a core temperature of 130 °F (55 °C). Let the meat rest before carving and serving it.
Make a dill oil by combining half the canola oil with the fresh crushed dill.
Peel the vegetables and cut them into thin slices with a mandoline. Put the red beets in one bowl, and the rest of the vegetables in another. Add apple cider vinegar, dill, parsley and canola oil and toss. Add to plates, and stick the sliced been in between. (If you mix them all at the same time, they will color everything.) Serve the meat with marrow butter, root vegetables, dill oil, and nuts.