Entrecote with nuts recipe
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Total: 18 min Diners: 2
Normally we are used to see fish or poultry “crusted with nuts” but the reality is that an entrecote can be covered in the same way with an exceptional result. Here the grace lies in preparing a healthy and balanced meal by giving a touch of grace to the ingredients that we normally have on hand. The piece of meat – which could also be used a pork or beef tenderloin or a fillet steak – is crucial that it is of the best possible quality, something quite easy to get in Spain as we have plenty to choose from, so that it is tender and tasty at the same time and so that it shines alone on the grill.
Ingredients
Entrecote, 2 u Walnuts, 20 g Almonds, 30 g Hazelnuts, 20 g Fresh parsley, a handful Extra virgin olive oil, 1 teaspoon Salt and black pepper, c/s
The trick to cooking the perfect entrecôte
To make entrecote I always recommend that you pre-temper it, out of the refrigerator, for 30 minutes now in hot weather and a little longer when it is cooler, and then use iron skillets that will allow a crispier and more homogeneous searing thanks to a better Maillard reaction. The frying pan will only be involved for that very quick searing at full heat and then we will finish the entrecote in the oven, a few minutes, for the nut crust to set.
What are the differences between red meat and white meat
The fundamental difference is the content and form of presentation of iron, since red meat has much more heme iron, which is much easier to assimilate by the body, which is why red meat is usually recommended in states of anemia.
The red meat owes its name to its color, since it has a high content of myoglobin, a pigment rich in iron. But it is not all advantages, as it is also a meat with more purines, something to be avoided by those who must control uric acid. It is much juicier than white meat, but this is because its fat content is higher, including saturated fats, so that over-consumption is not advisable, especially for those with high cholesterol.
On the other hand, white meat has less iron but the proteins it provides are of higher biological value. It is less juicy because it has hardly any saturated fats, so it is advisable to avoid raising cholesterol and, precisely because it has less fat, it is a much easier meat to digest than red meat.
And although it may seem that white meat is healthier than red meat, both have a place in a balanced diet, as long as we try to eat white meat an average of 3 times a week and red meat an average of 4-5 times a month.
How to make a steak with nuts
Almonds, walnuts, hazelnuts, pistachios, pumpkin seeds?in reality the mix of nuts and dried fruits admits any variety of these depending on the touch that you want to give each one, here the freedom is absolute as in the herbs that are used to give a little freshness. Parsley in this case but it could also be basil, dill or even chives.
Step 1
Remove the meat from the refrigerator at least 30 minutes before using it now in summer, remove any packaging it may have, brush it with olive oil and let it rest on a plate. In winter it will be two hours that we will have to keep it outside.
Step 2
Meanwhile, grind the nuts with the parsley and olive oil in a food processor. Not too much because we do not want to get a paste but to preserve the crunchy texture of the nuts, so that the small pieces can be appreciated.
Step 3
Preheat the oven with the broiler at 250ºC.
Step 4
Heat the frying pan at maximum heat for a few minutes until it is smoking. When it reaches that temperature put the entrecote and seal it only, with 30 seconds will be enough to brown on each side. Add a little salt and remove to a plate.
Step 5
Cover the meat with a layer of nuts and place it in the oven for 5 minutes, so that the nuts are lightly toasted.
Step 6
Trinch and serve with whatever you like: sauce, potatoes, mashed potatoes…
