John Myers
Contents
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Ingredients
- 250 g Entrecote
- 5 piece Asparagus spears
- 0,5 piece Red Onion
- 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
Instructions
- Bring the steak to room temperature.
- 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.
- 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.
- When turning the steak, the asparagus spears and onion rings are added and seared.
- Take the meat out of the pan and immediately wrap it tightly in aluminum foil and let it rest.
- Deglaze the gravy with red wine, add the stock, season with salt, pepper and sugar.
- I enjoyed dousing it on farmhouse bread with the Sösschen, but French fries or croquettes are also served!
Nutrition
Serving: 100gCalories: 257kcalCarbohydrates: 0.3gProtein: 11.4gFat: 23.6g
