Entrecote with Noble Core

1.Schritt: Die Entrecot`s

1. FOREWORD about roasting the entrecots> This time the meat is fried backwards for me. That means in plain language: First the meat is pre-cooked on a low temperature basis at 65 degrees for 20 minutes. It is then browned on all sides in the pan and thus has the ideal cooking point. I have chosen medium as my goal here. > Preparation:> Meat plays the main role in this dish, which is why large amounts of side dishes are avoided. The entrecots and scallops are first patted dry. Then cut a cross in the middle with a sharp knife. The cut should be as large as the diameter of the scallop shell. Cut into the fat edge of the entrecot. Please do not separate it as it is an essential flavor carrier for the meat. Now the scallop is embedded here. Season and pre-cook in the not preheated oven at 65 degrees for 25 minutes.

2.Schritt: Die Schupfnudeln

1. Let the potato noodles slowly cook in a pan with truffle butter and olive oil. Stir every 2 minutes. When they are ready (bite test) they are placed in a fire-proof dish in the oven to keep them warm. Now is the time to put the plates you want to serve later in the oven to warm them up.

3.Schritt: Die Sosse

1. This sauce is not only intended for tough men, but also for cool women. A real treat for lovers of tasty and somewhat spicy cuisine. Particularly suitable with beef or pan-fried meat. From the point of view of the eye when it is finished it is rather unspectacular … ..but it hits the NERV. Fry the onion slices with a little sugar in butter until golden brown. After I have added 1 liter of stock to the onions, the maple syrup is also added. Now reduce the whole thing on the highest heat until only 1/3 of the liquid remains. As soon as this stage is reached, the cognac and the cream are added. Again reduce to about a third of the amount. Now add 2 tablespoons of mustard … it gives the sauce some binding and a little kick. Indulge yourself with a shot of coffee and thicken with ice-cold butter. Just before serving, a touch of fleur ´de sel is sprinkled over it. Turn off the heat in the oven.

4. Schritt: Zuckererbsen

1. Sweat the already cleaned sugar peas in butter and cook for about 3-4 minutes. A little salt and pepper to round off the taste. Do not cover or they will lose their color. Simply place in a fire-proof dish in the oven while it is still warm.

5. Schritt: die Entrecot`s

1. Now I bring a pan with olive oil covered on the floor to the highest possible temperature (this is around 80 degrees without loss of taste. Now that the 20 minutes front garden entrecots have been taken out of the oven, they are placed in the pan and both of them Sides nicely browned. When I have finished everything I start serving.

The serving

1. Cut the entrecot in the middle. As you can see from the pictures there are different ways to arrange the plate. Put the sauce on the left edge of the entrecots. A little Kampottpfeffer on top … and now enjoy.

Bon appetit and culinary greetings your Biggi