An entrecôte seared in foaming butter, sliced over smooth sweet potato mash, with crisp broccolini alongside. A plate with restaurant flair that you make in forty minutes. Season the meat with our meat mix and the mash with our mash seasoning. Butter and parsley in the pan make a quick jus to spoon over the meat, and a little Parmesan finishes it off.

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⏱ Preparation time: 40 min
👥 Servings: 2
🌶 Difficulty: easy
🍽 Category: Main course

Ingredients

For the meat

• 400 g entrecôte
• 14 g meat mix
• Moroccan olive oil
• 20 g butter
• 10 g fresh parsley

For the mash

• 500 g sweet potato
• 10 g mash seasoning

For the vegetables

• 180 g broccolini

To finish

• Parmesan

Preparation

1. Bring two pots of water to the boil, one for the sweet potato and one for the broccolini.
2. Marinate 400 g entrecôte with 14 g meat mix and a drizzle of Moroccan olive oil.
3. Peel 500 g sweet potato, cut into pieces and boil for 15 minutes.
4. Boil 180 g broccolini for 5 minutes and drain.
5. Melt 20 g butter in a hot pan and sear the entrecôte for 4 to 5 minutes, turning halfway. Add 10 g parsley at the end.
6. Remove the meat from the pan and briefly fry the broccolini in the same pan.
7. Drain the sweet potato and mash it with 10 g mash seasoning.
8. Spoon the mash onto the plate, place the sliced meat on top with some pan juices and the broccolini alongside. Finish with Parmesan.

Chef's tip

Let the entrecôte rest for 3 minutes under a piece of foil before slicing. The juices settle back into the meat instead of running onto your cutting board.

Serving suggestion

Serve straight away and spoon the butter from the pan over the sliced meat.

Ready to cook?

The meat gets its flavour from our meat mix, the mash from our mash seasoning. Use our Moroccan olive oil for the marinade. Order them together and put this plate on your own table.

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Enjoy your meal!
— Moroccan Spicy Secrets