Entrecote with Mol’e Sauce and Potato and Mushroom Pan

5 from 5 votes
Total Time 1 hr
Course Dinner
Cuisine European
Servings 2 people
Calories 120 kcal


  • 380 g Entrecote
  • Extra virgin olive oil
  • Rosemary fresh
  • Garlic clove unpeeled and pounded
  • Fresh thyme
  • 380 g Potatoes (triplets) cooked and halved
  • 250 g Brown mushrooms, cleaned
  • 1 bunch Spring onions, cleaned, cut into rings
  • Savory fresh
  • Fresh oregano
  • Fleur de Sel sea salt
  • Black pepper from the mill
  • 200 ml Veal stock
  • 3 tbsp Cream
  • 1 tsp Mol'E spice preparation
  • Butaris (clarified butter)
  • 1 tbsp Butter


  • Fry the entrecote, about 5 cm thick, in olive oil, on both sides, over a high heat. Add the aromatics at the end. Place everything on a baking sheet. Season the entrecote with salt and pepper. Cook until pink at 80 degrees (top / bottom heat) for about 50 minutes.
  • Heat the Butaris in the same pan. Place the potato halves and roast them. If necessary, halve the mushrooms. Add to the potatoes with the onion rings. Fry also while swiveling. Finally, fold in the savory and thyme, season with salt and pepper, and stir in the butter.
  • Reduce the veal stock by half. Stir in the mole powder. Simmer for 5 minutes. Add the cream and boil for 3 minutes, until the sauce is a little thick. Season with salt.
  • Arrange the vegetables on a plate, cut the entrecote into slices, place on top and top with the sauce. Molepowder is a piquant spice mixture based on cocoa and chilli. I order it from the "Altes Gewürzamt".


Serving: 100gCalories: 120kcalCarbohydrates: 0.4gProtein: 13.2gFat: 7.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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