Oven-Baked Entrecote Fingers – A Taste of Elegance with Minimal Effort 🥩

There’s nothing like the aroma of meat roasting in the oven filling your home.

These oven-baked entrecote fingers are the perfect definition of simple yet festive — coated in a rich marinade of date honey (silan), olive oil, and spices that caramelize beautifully into tender, juicy perfection.

Perfect pairing: Granada’s Dry Pomegranate Wine enhances the natural sweetness of the silan and balances the richness of the meat, creating a warm, natural, and harmonious experience.

Ingredients

1 kg entrecote fingers

2 tbsp silan (date honey)

3 tbsp olive oil

3 tbsp soy sauce

Paprika, turmeric, salt, black pepper

2–3 sprigs of rosemary

2 bay leaves

1 cup water

Preparation

Place the entrecote fingers in a baking dish lined with parchment paper.

Mix the marinade ingredients and coat the meat generously.

Add one cup of water, cover with parchment paper and aluminum foil.

Bake for 1 hour at 200°C, then another hour at 180°C.

Remove the cover and let it brown slightly.

Serve hot with a glass of Granada Dry Pomegranate Wine.