Entrecote plancha - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• Veal loin, frozen (entrecôte) 1.125 kg
• Olive oil 0.1 l
• Salt flakes 0.5 g
• Mesclun lettuce mix 1.0 g
• Salad tomato 0.25 kg
• Spring onions 1.0 ud
• Olive oil 0.063 l
• Sherry 'Jerez' vinegar 0.005 l
• Table salt 0.5 g
• Piquillo peppers 1.0 ud
• Spaghetti 0.25 kg
• Natural mushrooms 0.25 kg
• Olive oil 0.025 l
• Blue cheese 0.125 kg
• Cream 0.125 l
• White stock 0.25 l