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Entrecote

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Entrecote

The perfect entrecote recipe with a picture and simple step-by-step instructions.

  • 250 g Entrecote
  • 5 piece Asparagus spears
  • 0,5 piece Onion red
  • 1 shot Red wine
  • 1 Cup Beef bouillon
  • 6 piece Juniper berries
  • 1 piece Clove of garlic
  • 100 g Clarified butter
  • 0,25 teaspoon Dried rosemary
  • 1 Knife point Smoked salt
  • Coarse sea salt
  • Colorful pepper from the mill
  • Sugar
  1. Bring the steak to room temperature.
  2. Coarsely crush the juniper and the pepper in a mortar and season the steak with it on both sides so that it can still pull through a little.
  3. Now cut the onion into rings, bring the frying pan with the lard to temperature in order to fry the meat at a high temperature for about 3 minutes on each side (test the temperature with the two halves of garlic, must really pearl in the fat) add the salted steak to the pan beforehand.
  4. When turning the steak, the asparagus spears and onion rings are added and seared.
  5. Take the meat out of the pan and immediately wrap it tightly in aluminum foil and let it rest.
  6. Deglaze the gravy with red wine, add the stock, season with salt, pepper and sugar.
  7. I enjoyed dousing it on farmhouse bread with the Sösschen, but French fries or croquettes are also served!
Dinner
European
entrecote

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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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