John Myers
Entrecote with Mol’e Sauce and Potato and Mushroom Pan
The perfect entrecote with mol’e sauce and potato and mushroom pan recipe with a picture and simple step-by-step instructions.
- 380 g Entrecote
- Extra virgin olive oil
- Rosemary fresh
- Garlic clove unpeeled and pounded
- Fresh thyme
- 380 g Triplets cooked and halved
- 250 g Brown mushrooms, cleaned
- 1 Bd 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 tablespoon Cream
- 1 tsp Mol’E spice preparation
- Butaris
- 1 Sting 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”.
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