5 from 3 votes
Prep Time 1 hour
Cook Time 10 minutes
Rest Time 6 minutes
Total Time 1 hour 16 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 257 kcal


  • 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


  • 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!


Serving: 100gCalories: 257kcalCarbohydrates: 0.3gProtein: 11.4gFat: 23.6g
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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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