Dry-aged beef entrecôte

Total time: 1hr 29m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 542 Kcal, 45g Protein, 29g Carbohydrates, 26g Fat


  • Baked potatoes
  • 4 pieces aluminium foil
  • 4 mealy potatoes (approx. 150 g each)
  • 4 tsp salted butter
  • Marinade
  • 1 tbsp maple syrup
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 4 beef entrecôtes dry-aged (approx. 200 g each)
  • Tomato relish
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tomato, diced
  • 1 shallot, finely chopped
  • 0.25 tsp cumin
  • 1 tbsp maple syrup
  • 2 tbsp flat-leaf parsley, coarsely chopped
  • To grill
  • 1 pinch sea salt

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  • Baked potatoes

    Wrap the potatoes separately in foil. Charcoal/gas/electric grill: Cover and grill the potatoes over/on a low heat (approx. 150°C) for approx. 1 hr.
  • Marinade

    Combine the balsamic, oil and syrup, coat the meat with the mixture, cover and marinate in the fridge for approx. 30 mins.
  • Tomato relish

    Heat the oil in a pan. Sauté the shallot and tomatoes. Add the lemon juice, syrup and cumin, bring to the boil, cook on a rolling boil for approx. 5 mins., leave to cool. Stir in the parsley.
  • To grill

    Charcoal/gas/electric grill: Grill the entrecôtes over/on a very high heat (approx. 250°C) for approx. 2 mins. on each side, season with salt.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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