Wagyu Kobe Style Entrecote on a bed of arugula with Parmesan and balsamic vinegar
This dish is perfect for making New Year's resolutions without sacrificing any enjoyment. And how could it be otherwise, with this high-quality, beautifully marbled entrecote from ethically raised Wagyu beef? This culinary star is complemented by a generous portion of Parmesan, adding even more umami! The bitter arugula further enhances the savory notes and is balanced by the creamy balsamic vinegar. So, dig in!
Ingredients (serves 2):
- 350g Wagyu Kobe-style entrecôte
- 120g Parmesan, grated (but please use fresh Parmesan, not the crumbly stuff from a bag!)
- 150g arugula
- 30g balsamic cream
- Extra virgin olive oil
- Danish smoked salt / cubeb pepper
Preparation:
- Wash the arugula, shake it dry, and divide it between two plates; season with olive oil, salt, and pepper, then drizzle with balsamic cream.
- Sear the entrecôte in a hot skillet for 2–3 minutes on each side, then remove from the skillet
- Slice the meat, arrange it on the bed of arugula, drizzle with olive oil and sprinkle with a little salt (smoked salt is the “icing on the cake” here), and top with Parmesan. Enjoy your meal!
