Roasted Entrecôte with Avocado Mayonnaise and Roasted Hokkaido

Labels: { , , } | © 2019 | | © 2019 |

Entrecôte, also known as Rib Eye steak, is tender and marbled and perfect for frying or grilling. Because of the higher content of fat in the meat, entrecôte has to be handled a little differently from other cuts of beef. If you like your beef rare, this particular cut might not be right choice because undercooking means you will probably end up chewing chunks of luke warm and un-cooked fat. Instead, aim for medium-rare or even medium. This will give the fat time to melt and to infuse all that tasty meat with even more flavours.
Besides salting the steak generously, you can also use any spices and herbs that you love, but freshly milled black pepper is probably all you need.

EntrecôteAvocado Mayonnaise
  • 1-1.2 kg Entrecôte
  • Sea salt
  • Black peppercorns, crushed
  • 500 g Hokkaido pumpkin, cut into bite-sized pieces
  • 3 tbsp Beef tallow, melted
  • 2-3 Large garlic cloves, pressed
  • 3 sprigs Rosemary leaves
  • Belgian endive, cut into thin wedges
  • Parsley leaves for garnishing, optional
  • 2 Medium ripe avocado, halved, seeded and peeled
  • 1 tsp Dijon mustard
  • 1 tbsp Lime or lemon juice
  • 1 Garlic clove, peeled
  • 1/2 tsp Sea salt
  • 1 tbsp Mild olive oil
  1. Take entrecôteout of the refrigerator 2 hours before the preparation. Season the beef all over with salt and black pepper.
  2. Preheat oven to 200C/400F. Toss the diced hokkaido pumpkin with 1 tbsp of beef tallow. Season with salt and pepper. Roast the pumpkin for 25 minutes or until tender. Lower the oven temperature to 80C/175F. Leave the roasted pumpkin at the bottom rack of oven to keep warm.
  3. Heat the beef tallow in a large grill pan or skillet until very hot. Add in entrecôte
    and brown on all sides. Add in pressed garlic cloves and rosemary sprigs. Transfer everything to a baking tray and roast at 80C/175F for 80 minutes until medium.
  4. Remove the entrecôte and cover with a layer of tin foil. Leave it aside to rest for 10 minutes while preparing the dressing.
  5. Combine all ingredients for avocado mayonnaise in your immersion blender jar and process for 1-2 minutes until smooth. Store in an airtight container in the refrigerator until ready for use. It will stay fresh for 2-3 days.
  6. Slice the beef and place them on a bed of roasted pumpkins and Belgian endives. Garnish with parsley leaves if desired. | © 2019 | | © 2019 | | © 2019 |


mjskit 4/1/19 05:18

Well, you surprised me with this one. While most start the new year with a salad, you make a scrumptious rib-eye, perfectly cooked and with awesome seasoning. Love this Angie!

Evelyne CulturEatz 4/1/19 12:58

Unexpected but gorgeous. And I am medium-rare so perfect. Looks really nice and the mayonnaise sounds great too.

Ely 4/1/19 14:18

My precious friend! All so tasty here!! <3 You're great, always! Have a wonderful year ahead... wonderful as youuu!! Lots of love!! ^_^

Natalia 4/1/19 15:55

Oh wow!What an incredible feast!

Kitchen Riffs 4/1/19 16:19

I LOVE toasting a big steak like this! Yours looks terrific -- thanks.

SavoringTime in the Kitchen 4/1/19 17:47

That is a beautiful rib-eye steak, Angie! If we eat beef, it is usually a good steak done on the grill, just like this, medium to medium rare. I love the sound of your avocado mayonnaise and served with the pumpkin and endive it looks so delicious. Great way to celebrate the new year :)

Juliana 4/1/19 19:11

Happy New Year Angie! What a beautiful piece of meat...and I love the avocado mayonnaise...great combo with the Hokkaido pumpkin too. Everything looks delicious.
Have a great rest of the week!

Nancy Chan 6/1/19 05:06

Looks good but I am not a fan of meat that is not well cooked because I have not acquired the taste for meat that is still red.

Gingi 6/1/19 07:09

That looks cooked to perfection!!! After burning my steak tonight, I'm beyond jealous, lol... -

Angie's Recipes 6/1/19 07:29

@Nancy Chan
No problem, Nancy. You can make it to well done and still very tasty!

Unknown 6/1/19 08:19
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Unknown 6/1/19 08:20
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2pots2cook 6/1/19 15:24

Love the simplicity; would use ground pepper just as you suggested !!

Liz That Skinny Chick Can Bake 6/1/19 19:09

Wow! Roasted to perfection! My family would love this beautiful meal, Angie!!!

tigerfish 6/1/19 21:00

We usually like our beef steak cooked medium-well, so this cut shd be suitable with the higher fat content :) We use the term "Rib Eye Steak so often and did not even know this other term Entrecôte exists

Thomas Paul 7/1/19 00:36

This looks delicious!!
The meat is cooked perfectly..
It looks so tender.

Julie 7/1/19 13:44

avocado mayonnaise is interesting to go with the roasted beef..looks delicious dear :)

Gloria Baker 7/1/19 19:53

Delicious !! I remember my mom loved entrecot because the meat is delicious!!
hugs !

Velva 8/1/19 03:37

Wow, Angie. I don't believe I have ever seen a beef roast recipe on your blog. Nice! Rib-eye is a great cut of beef, and is my family's favorite.

Happy New Year.

All the best,

Pam 8/1/19 18:39

Rib eye is my favorite cut of beef - this looks perfectly cooked and so delicious!

grace 8/1/19 19:08

that's a gorgeous piece of meat, angie! your mayonnaise sounds like an excellent accompaniment!

Geri Saucier 9/1/19 03:05

Wow - the meat looks delicious. A delicious family meal.

Unknown 9/1/19 04:56

Hi Angie!
Happy 2019 my friend I missed you.
Wow Wow Wow now that’s a beautiful piece of steak
I don’t eat meat but I cook it often, marbled fat is the best, it allows the meat to stay juicy and flavorful. Your avocado mayonnaise looks divine.

Thomas BLG 9/1/19 06:35

Mouth watering..
This looks amazing
and the meat looks like on its point.. Perfectly made.

noobcook 9/1/19 08:34

There's nothing more I love than pink slices of roast beef. This is just perfect!

noobcook 9/1/19 08:36

Happy new year Angie :D Looks like you're starting the year on a really delicious note :)~~

P.S. now I learnt the other name for ribeye!

Chitz 9/1/19 10:28

That rib eye with the roasted pumpkins & mayonnaise looks just perfect and yum :)

Pam 9/1/19 19:47

Great, Angie! I love rib eye and know this has to be delicious. Looks like it's cooked to perfection. Your mayo sounds like it would be very delicious also. Thanks!

Mindy 10/1/19 01:23

Oh my, this looks so good! And avocado mayonnaise? Yes, please!

Abbe@This is How I Cook 10/1/19 05:07

What a beautiful piece of meat to start the year! Love the avocado mayo!

Jean | 10/1/19 16:55

Angie, what a beautiful plate of food! We'd be all over that!

Cheyanne @ No Spoon Necessary 10/1/19 21:17

I absolutely love Rib Eye and it also happens to be my husbands favorite cut of steak, so this is just begging to be added to our dinner rotation!! Talk about a beautifully cooked piece of meat! This is just perfection, Angie!!! Cheers!

Amy (Savory Moments) 10/1/19 21:18

That steak looks absolutely mouth-watering!! A delicious meal!

Eva Taylor 13/1/19 14:29

I was sure I’ve commented here already!
This is an absolutely gorgeous presentation of a well cooked piece of meat, so succulent and juicy. I’ve been reading about reverse searing method and would like to try it one day.

Karen (Back Road Journal) 18/1/19 17:12

Your steak is cooked perfectly and I love that you served it with the pumpkin. I must try your version of finishing it in the oven. Thank you so much for sharing the technique.

Ashley@CookNourishBliss 18/1/19 18:11

You're making me hungry for lunch! That avocado mayo sounds delicious!

Unknown 19/1/19 09:53

My hubby would love this for his dinner tonight! The avocado mayo sounds delicious.

Sokehah cheah 20/1/19 07:41

My family would love to have this for dinner. Great clicks, Angie!

Katerina 28/1/19 11:00

This piece of meat looks incredibly juicy! Perfect cooking!

mary anderson 26/3/19 13:25

that juicy roasted is so tempting so delicious and i'm starving right now by seeing this recipe!

Rosie 29/3/19 08:16

So nice and delicous dish. Thanks for sharing the recipe to make the food. i like eating and i will follow your blog to me more great dishes from you.
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