Entrecote with cashew and carob sauce

⏱ Preparation time: 10 minutes | ⏱ Cooking time: 10-12 minutes | 👥 Servings: 3–4 people

A simple dish full of character. The intensity of the red meat pairs perfectly with this creamy sauce made from cashew and carob cream, which brings a toasted and very aromatic touch. Ideal to serve with mushrooms, roasted sweet potato, or a good glass of red wine.

Ingredients:

• 1 ribeye steak
• 2–3 shallots
• 1 clove of garlic, sliced
• 1 knob of butter
• Cashew and carob cream
• 1 tablespoon of capers
• A splash of water or stock (to thin the sauce)
• Thyme and rosemary to taste
• Extra virgin olive oil
• Salt and pepper to taste

Preparation:

1. Take the ribeye out of the fridge a few minutes before cooking so it comes to room temperature.
2. In a large skillet add a little olive oil and cook the ribeye over high heat for a few minutes on each side until browned to your liking. Remove the meat and set aside.
3. In the same skillet add the butter and sauté the chopped shallots with the sliced garlic and herbs until soft and lightly browned.
4. Stir in the cashew and carob cream and add a small splash of water or stock to thin the sauce. Stir well until you get a creamy texture.
5. Add the capers and adjust salt and pepper.
6. Serve the ribeye hot and pour the sauce over it or on the side of the plate.