Preparation
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For the chimichurri, wash the herbs and finely chop them. For the parsley and coriander, both leaves and stems can be used. For the thyme and mint, remove the stems and use only the leaves. Wash the chili peppers, halve, deseed, and finely chop them. Also peel and finely chop the shallot and garlic. Now mix everything in a mortar or a small bowl with olive oil, red wine vinegar, the juice of one lime, as well as salt and pepper.
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Place the entrecôte or ribeye and cleaned oyster mushrooms in two separate bowls or deep plates. Take ⅓ of the prepared chimichurri and store it in the refrigerator for later. Add the rest to the bowl with the beef and oyster mushrooms. Use your hands to marinate both the beef and oyster mushrooms. Return them to the bowls, cover tightly with cling film or beeswax wrap, and let marinate in the refrigerator for at least 2 hours.
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Preheat the oven to 200°C (convection).
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For the Hasselback potatoes, wash the potatoes thoroughly and make several cuts with a knife to create a fan-like effect. Place these potatoes on a baking sheet lined with parchment paper and brush with olive oil. Bake in the preheated oven for about 35-40 minutes until golden brown.
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For the green beans, wash them thoroughly and trim the ends (about 0.4 cm from each end so the ends are no longer pointed and the beans can absorb the vegetable broth). Peel and finely chop the shallots and garlic. Sauté briefly in a pot with olive oil, then add the beans. Roast briefly and immediately add the vegetable broth and savory. Let simmer with the lid closed for about 10 minutes, then simmer uncovered for another 10-15 minutes. Season with salt and freshly ground pepper.
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For the beef and oyster mushrooms, brush two pans each with some cooking olive oil and heat. Place the oyster mushrooms in one pan and the beef in the other. Depending on thickness, sear the beef on high heat for about 2-3 minutes per side. Fry the oyster mushrooms until golden brown on all sides.
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Arrange the Hasselback potatoes and green beans on plates, garnish the fried beef and oyster mushrooms with the remaining chimichurri from the refrigerator, and serve alongside on the plates.
