1. In a pan, fry the entrecote until the internal temperature reaches 53°C. Season with spices to your taste.

2. Cut the radishes into slices of about 2mm thickness (you can cut them out using a round ring) and fry in a pan with butter. Season with salt and pepper.

3. Cut the beetroots into thin slices and dip into the marinade (mix all the required marinade ingredients). Leave to marinate for an hour.

4. Place some pieces of sliced meat on a plate, top it with marinated beetroots and then fried radishes.