Recipe for entrecot served with apricot, bacon, and fried sage stuffing

Wonderful for Sunday barbecue, entrecot is a noble cut, extremely tender, and with a good amount of marbled fat. A highlight in Argentine and Uruguayan grills, it’s the right choice for those who love simplicity without being basic.

The tip is to combine this meat with accompaniments that enhance the flavors, such as an apricot, bacon, and fried sage stuffing. Enjoy!

INGREDIENTS:

• 1 Estância 92 entrecot
• 1 kg of toasted manioc flour
• 1 cup of bacon
• 1 cup of apricot
• 1 cup of walnuts
• 1 cup of cashew nuts
• 2 tablespoons of olive oil
• Sage leaves to taste
• Salt to taste
• 1 chopped onion
• 3 cloves of garlic, minced
• Freshly ground black pepper to taste

PREPARATION:

Season the meat with salt and freshly ground black pepper to taste.

Grill or pan-fry until it reaches the desired doneness.

Remove the meat and add the sage leaves to grill. If using a grill, use a small skillet with a drizzle of olive oil.

Place the olive oil in a skillet and fry the bacon, onion, and garlic.

Add the chopped apricot to this oil and let it cook for another 1 minute.

Add the nuts, and gradually add the manioc flour, mixing constantly.

Serve immediately!