Double-Cut Entrecôte with Cinnamon, Pepper and Orange

Preparation time: approx. 1 hour + marinating
Difficulty: medium

Ingredients
Double-cut Swiss beef entrecôtes (approx. 400 g each)
1 organic orange
1–2 cinnamon sticks
Black peppercorns
2 garlic cloves
2 tbsp sunflower or rapeseed oil
1 tin white beans (250 g)
Salt and freshly ground pepper
2 sprigs thyme
30 g smoked almonds
1–2 tsp lemon juice
Fleur de sel

Preparation
Wash the orange in hot water, remove the zest with a zester and squeeze out the juice. Coarsely crush the cinnamon and peppercorns in a mortar. Mix with the orange juice and marinate the entrecôtes for at least 2 hours.
Peel and slice the garlic and sauté in the oil. Drain the beans and add them to the garlic. Season with salt and pepper, add the thyme and cook gently for 4–5 minutes. Roughly chop the smoked almonds and stir them in. Season with lemon juice.
Pat the entrecôtes dry and grill over direct heat for 3–4 minutes on each side. Season with fleur de sel and serve immediately with the lukewarm beans.
Serve with toasted farmhouse bread and a mixed salad.