ENTRECOTE WITH PESTO, ARUGULA AND PARMESAN 🤤🤤🤤....

- Aged entrecote of national pasture-raised beef 🐮. - Homemade pesto (at home it is never missing 😋 I make it with: parmesan, pecorino, pine nuts, cashews, fresh basil and EVOO) 🇮🇹 - Arugula - Pine nuts - Parmesan

Remove the fat from the entrecote and add it chopped to the pan, once browned, remove the churruscados pieces and set aside. 2. Put the entrecote in the frying pan to cook with its own fat. 3. To plate put a spoonful of pesto and spread it. Cut the meat into strips, salt it and place it on top of the pesto. 4. Meanwhile, add the pine nuts to the frying pan to brown and just before removing them, add the pieces of fat to bring them back to temperature. 5. Add the arugula to the plate, season it, and put the pieces of toasted fat and the pine nuts on top. Season with the meat juices and a few drops of EVOO if necessary. 6. Finally, with the mandolin, remove a few slices of Parmesan and add them.