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Rib eye Picasso (4 persons)


  • 4 rib eye steaks
  • 4tbsp oil
  • 2tbsp herbes de provence
  • 500g fresh fruit salad
  • 8 balls of ginger, sliced
  • 2tbsp shaved almonds
  • 30g butter
  • 1 glass dry sherry
  • pinch of sea salt


  1. Mix the herbes de provence with the oil and rub the steaks with it. Cover and allow the meat to marinate in the refrigerator for at least two hours.
  2. Grill the steaks on both sides on a hot grill for two to six minutes, depending on how thoroughly you wish the steaks to be cooked. Sprinkle them with some sea salt afterwards.
  3. Fry the almonds in the butter and add the sherry. Add the ginger and the fresh fruit. Allow everything to warm through.

Delicious with baked potatoes and herb butter. 

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