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 (for 2 people):
- 350g Wagyu Kobe Style entrecote
- 120g grated Parmesan cheese (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 dry and divide between two plates, season with olive oil, salt and pepper, and pour balsamic cream over it.
- Sear the entrecote in a hot pan for 2-3 minutes on each side, then remove from the pan.
- Slice the meat, arrange it on the bed of salad, drizzle with olive oil and sprinkle with a little salt (smoked salt is the perfect finishing touch), and scatter Parmesan cheese over the top. Enjoy!
