Entrecôte with Blackberry-Bay Leaf BBQ Sauce
Ingredients
- 1 entrecôte steak of 400g or 2 small entrecôtes of 200g each
- 4 small heads of romaine lettuce
- 200g green beans, cooked until tender-crisp
- Fresh mint leaves
- Olive oil
- Vinegar
- ½ red onion
- Black pepper and coarse salt
For the BBQ sauce
- Callas Confiture Blackberry-Bay Leaf Jam
- 50g brown sugar
- 50g ketchup
- 50g honey – Callas Confiture Flower Honey
- ½ teaspoon cayenne pepper
- 1 clove garlic
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh ginger
- Salt
For the white bean purée
- 500g canned white beans (drained and rinsed)
- 30ml olive oil
- 1 clove garlic, crushed
- 1 sprig fresh rosemary
- Juice and zest of ½ lemon
- Salt and pepper
Preparation
- Make the sauce: blend all the ingredients in a food processor and season to taste with cayenne pepper and salt.
- Make a dressing with olive oil, vinegar, and finely chopped fresh mint leaves, then toss the green beans in it. Thinly slice the ½ red onion into rings and sprinkle over the beans. Grill the romaine lettuce heads and season with a little olive oil, coarse salt, and black pepper.
- Make the white bean purée: place the olive oil, garlic, lemon juice, lemon zest, and rosemary in a pan and warm gently over low heat. Remove the rosemary sprig. Add the white beans to the infused oil and mash with a potato masher or fork until smooth. Season with salt and pepper.
- Grill the entrecôte in a grill pan or on the BBQ. Brush with the BBQ sauce just before serving and slice the meat.
- Serve with extra BBQ sauce on the side, together with the white bean purée, grilled lettuce, and green beans.
