Champagne salsa with entrecôte
Sweet summer memories!
Memories of a delightful summer holiday season with interesting experiment cooking. This dish is a hybrid of the Swedish / Italian / French cuisine. Start by cooking a tomato salsa with mixed vegetables and peeled tomatoes and end up with a large splash of champagne, favourite herbs and a little olive oil. Take the finest pieces of meat on to the grill and after a few minutes is course is complete. Serve with remaining champagne. Can recommend a well chilled Pierre Peters Cuvée de Réserve with excellent quality to a bargain price.