preparation
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For the chimichurri, wash the herbs and chop finely. You can use both the leaves and the stalk of the parsley and coriander. Remove the sprig of the thyme and mint and use only the leaves. Wash the peppers, halve them, remove the seeds and chop finely. Peel and finely chop the shallot and garlic. Now mix everything in a mortar or small bowl with olive oil, red wine vinegar, lime juice, salt and pepper.
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Place the entrecote or ribeye and cleaned oyster mushrooms in two different bowls or deep plates. Now take ⅓ of the finished chimichurri and store it in the fridge for later. Put the rest in the bowl with and on top of the beef and oyster mushrooms. Marinate both the beef and oyster mushrooms with your hands. Place back in the bowls and seal airtight with cling film or beeswax cloth and leave in the fridge for at least 2 hours.
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Preheat oven to 200°C fan.
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For the Hasselback potatoes, wash the potatoes thoroughly and score them several times with a knife to create a sort of fan. Place these potatoes on a baking tray lined with baking paper and brush with olive oil. Bake in the preheated oven for approx. 35-40 minutes until golden brown.
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For the green beans, wash the beans thoroughly and cut off the ends (approx. 0.4 cm at each end so that the ends are no longer pointed and the beans can absorb the vegetable stock). Peel and finely chop the shallots and garlic. Briefly sauté in a pan with olive oil and add the beans. Roast briefly and immediately pour the vegetable stock and savory over them. Simmer with the lid closed for approx. 10 minutes and then simmer uncovered for another 10-15 minutes. Season to taste with salt and freshly ground pepper.
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For the beef and the oyster mushrooms, coat two pans each with a little olive oil and heat them. Place the oyster mushrooms in one pan and the beef in the other pan. Depending on the thickness, fry the beef at a high heat for about 2-3 minutes on each side. Fry the oyster mushrooms on all sides until golden brown.
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Arrange Hasselback potatoes and green beans on the plates and refine the fried beef and oyster mushrooms with the remaining chimichurri from the refrigerator and arrange on the plates next to it.