John Myers
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Cooking: Tagliatelle with Café De Paris Sauce and Entrecoté
The perfect cooking: tagliatelle with café de paris sauce and entrecoté recipe with a picture and simple step-by-step instructions.
- 2 Entrecote
- 1 Rosemary sprig
- Salt and pepper
- Clarified butter
Sauce:
- 400 ml Beef stock
- 200 ml Cream
- 1 El Creme fraiche Cheese
- 30 g Flour butter
- 4 cl Cognac
- 1 shot Sherry medium
- 1 Tl Café de Paris
- Salt and pepper
Tagliatelle:
- 200 g Pasta flour
- 2 Eggs
- 1 El Olive oil
- 0,5 Tl Salt
- 1 Tl Ground turmeric spice
- 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.
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