- 800 gr. of beef entrecotte
- 150 gr. salicornia
- A wedge of camembert
- Rock salt
- Olive oil
- In a hot frying pan with a pinch of salt and a drizzle of olive oil, cook the entrecotte according to your taste-
- The longer it cooks, the drier the meat. Add the salicornia to the frying pan a couple of minutes before finishing the meat.
- Place a wedge of Camembert cheese on each entrecotte. Place in the oven at 180ºC so that the cheese melts over the meat.
You can also use goat cheese or cream cheese for this recipe. If you use a cheese flavored with herbs, you'll be bringing new flavors to the meat.