John Myers
Contents
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Ingredients
- 2 Entrecote
- 6 Juniper berries
- 6 Black peppercorns
- Fleur de sel
- 50 g Butter
- 150 ml Red wine
- 100 ml Beef stock
Instructions
- Crush the juniper berries and pepper in a mortar
- Rub the meat with it .... chill for 2 hours
- Heat 10g butter ....... Fry the steaks in it to taste .... Remove from the pan, season with salt and keep warm.
- Peel off the roast with beef stock and wine ... bring to the boil and reduce to half
- Tie with the rest of the ice-cold butter ... cut the butter into small pieces and stir into the sauce in portions with a whisk
- season with fleur de sel and pepper
- Cut the meat into slices ... .. arrange ... .. baste with the sauce
- to go with it, crique ardéchoise ..... to be found in my cookbook under: crique ardéchoise
- the coleslaw is also in my cookbook under: Fine coleslaw
Nutrition
Serving: 100gCalories: 183kcalCarbohydrates: 1.8gProtein: 0.3gFat: 16.4g
