Pork entrecôte with caramelised carrots salad and sweet potatoes mash

If you’re craving a warm hug on a plate, this recipe is for you!

Juicy, perfectly cooked pork entrecôte with a golden crust, paired with an onion sauce and served with creamy sweet potato mash that’s silky and comforting.

To balance the richness, we’re adding a caramelised carrot salad for a touch of natural sweetness and a burst of colour.

Simple, flavourful, and impressive: perfect for an easy yet elegant dinner!

Ingredients: (for 2 portions)

• 200 g sweet potatoes
• 2 carrots
• ~300 g pork entrecôte
• 60 g butter, divided into 3 equal parts of 20 g each
• 1 large yellow onion
• 1/4 cube of soup concentrate
• 1 medium cucumber
• 1 medium orange
• 1 generous tablespoon of classic mustard
• Almond flakes
• 40 g arugula or a mix of various leafy greens
• Salt and pepper
• 1 large cup of hot water
• 2 tablespoons of soy sauce

Preparation:

Take the meat out of the fridge and let it reach room temperature.

Peel and prepare the vegetables as follows: cut the carrots into half-round slices, the sweet potatoes into large cubes, and the onion in half, then into equal slices. Slice the cucumber lengthwise into quarters, then cut into even pieces. Cut the orange in half, then squeeze out the juice.

In a pot, bring water to a boil with a pinch of salt, then add the sweet potatoes and cook for about 15 minutes, or until a fork slides in easily. While the potatoes are cooking, move on to the other ingredients.

Dissolve a quarter of a stock cube in a large mug of boiling water and set aside.

In a skillet, melt 20 g of butter and sauté the carrots for about 10 minutes, stirring constantly to ensure they cook evenly.

Add the soy sauce and orange juice, stirring quickly and thoroughly. Then, turn off the heat.
Transfer the glazed carrots to a bowl and set them aside.

Cut the meat into two equal portions and season it with salt and pepper.
In a large skillet, melt 20 g of butter. Once melted, add the onion and sauté for about 1-2 minutes.
Push the onion toward the edges of the pan, then place the meat in the centre.
Cook the meat for about 3-4 minutes on each side, stirring the onion occasionally to prevent it from burning.

When the meat is cooked on both sides, transfer it to a bowl and immediately cover it with plastic wrap to keep it warm and juicy.
Add the prepared broth and mustard to the onions left in the pan, stir well, and let it cook until the liquid reduces and thickens into a rich, flavourful sauce.

In the meantime, the sweet potatoes should be done cooking. Drain them well, then add salt, pepper, and the remaining 20 g of butter. Blend everything with a hand mixer until smooth and creamy.

In a separate bowl, combine the caramelised carrots with the salad greens, add the sliced cucumber, a pinch of salt and pepper, and toss everything together until nicely mixed.

All the ingredients are ready, so now it’s time to plate everything beautifully.

Divide the sweet potato mash evenly between two plates and sprinkle almond flakes on top for a crunchy finish. Place the salad into two separate bowls. Slice the pork into even pieces and arrange them on the plate, then generously spoon the onion and mustard sauce over the meat.

If you try the recipe, let me know how you liked it! 😊

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