Grilled Entrecote with Potatoes and Vegetables.

Elaboration:

1. Prepare the vegetables: Wash the courgette, aubergine, broccoli and carrot. Cut the courgette and aubergine into thick slices and separate the broccoli into florets. Peel the carrot and cut into sticks.
2. Cook the vegetables: In a hot frying pan or grill, add a drizzle of olive oil. Cook the courgette slices, aubergine, broccoli and carrot for a few minutes on each side, until golden brown and tender. Season with salt and pepper to taste. Set aside in a warm place.
3. Prepare the potatoes: Wash the potatoes well and cut them into quarters or thick slices. Cook the potatoes in salted water for about 10 minutes until slightly tender, but not completely cooked. Then drain and fry in a frying pan with hot oil until golden brown and crispy. Drain on absorbent paper to remove excess oil. Add a pinch of salt to taste.
4. Cook the entrecote: Preheat a frying pan or grill over high heat. Season the entrecôte with coarse salt and a little freshly ground black pepper. When the pan is very hot, add a little olive oil and place the entrecôte. Cook the entrecôte for about 3-4 minutes on each side for medium rare, or adjust the time according to your preferred doneness. When removing from the heat, you can add a little butter on top of each entrecote for extra flavour.
5. Rest of the entrecôte: Allow the entrecôte to rest for about 5 minutes before serving. This will allow the juices to distribute well and the entrecôte to remain juicy.
6. Serve: Serve the entrecote on a plate with the chips and grilled vegetables. You can add a fresh salad to complement the meal.

Additional advice:

• Make sure the pan or grill is very hot before grilling the entrecôte to ensure a good sear.
• Do not pierce the meat while it is cooking, to prevent it from losing its juices.
• You can add a touch of rosemary or fresh thyme while cooking the entrecôte to give it a special aroma.