TubeORIGINAL red onion cream with balsamic vinegar, dry-aged entrecôte
Find out how to make this recipe with our creams!

INGREDIENTS
Ingredients for 2 people:
- 2 tbsp TubeORIGINAL red onion cream with balsamic vinegar
- 2 dry-aged Entrecôte
- Red wine to taste
- 2 tbsp avocado sauce
- Extra virgin olive oil to taste
- Salt to taste
DID YOU KNOW THAT…
To cook meat optimally, follow these tips: remove the meat from the refrigerator at least one hour before cooking; if it's frozen, remember to thaw it by moving it from the freezer to the fridge and waiting 12 to 24 hours.
Dry the meat well and brush the surface with extra virgin olive oil, fry on high heat for 2 minutes on each side to avoid juice leakage. Turn the steak once, using kitchen tongs (never puncture the meat!). Add a pinch of salt and cook the dry-aged meat over low heat, preferably on the grill, to desired doneness (about 5 minutes on medium doneness).
Here's how to make this recipe:
PROCEDURE
Ricette

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