Preparation time1 Hour
Cooking time30 Minutes
1Pat the entrecote dry with paper towel and sear in a pan with oil on both sides. Season with salt and pepper. Add the rosemary, bay leaves and garlic and fry briefly.
2Remove the entrecote from the pan together with the herbs. Leave to cool and vacuum seal in suitable bags.
3Preheat the water bath to 56 degrees and cook the entrecote for 30 minutes.
4Clean the beans and blanch for approximately 4 minutes in salted boiling water. Drain and rinse under cold water. Drain and rinse under cold water. Add to the beans with the lime juice, finely grated lime zest, red wine vinegar, olive oil and chopped parsley and give everything a good mix. Season with salt and pepper and leave the bean salad to rest for a few minutes.
5For the nut pesto, puree the basil, olive oil, peanuts and parmesan and season with salt and pepper.
6Remove the entrecote from the water bath. Cut into thick strips. Season to taste. Drizzle the strips with olive oil and arrange with the bean salad and the nut pesto.