John Myers
Contents
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Ingredients
- 2 Entrecote
- 1 Rosemary sprig
- Salt and pepper
- Clarified butter
Sauce:
- 400 ml Beef stock
- 200 ml Cream
- 1 tbsp Creme fraiche Cheese
- 30 g Flour butter
- 4 cl Cognac
- 1 shot Sherry medium
- 1 tsp Café de Paris
- Salt and pepper
Tagliatelle:
- 200 g Pasta flour
- 2 Eggs
- 1 tbsp Olive oil
- 0,5 tsp Salt
- 1 tsp Ground turmeric spice
Instructions
- Wash the meat, dry it with salt and pepper, stir in hot clarified butter on both sides, then wrap it in aluminum foil with the sprig of rosemary and let it rest in the oven at 70 ° C.
Sauce:
- Deglaze the roast set with cognac then add the stock and reduce the flour butter by half.
- Now add the cream and creme fraiché and reduce again. Finally stir in the sherry, season with salt, pepper and Café de Paris.
Tagliatelle:
- Knead the ingredients into a firm dough and let it rest for half an hour at room temperature, then roll out and use the pasta machine to make tagliatelle. Bring to the boil briefly in boiling salted water and remove.
Nutrition
Serving: 100gCalories: 197kcalCarbohydrates: 3.2gProtein: 1.6gFat: 18.6g
