Entrecôtes with mushroom crust

Ingredients for 4 servings:

• 80 g shallot(s)
• 100 g mushrooms (oyster mushrooms)
• 100 g mushrooms (shitake)
• 30 g butter
• 1 garlic clove(s)
• Salt
• pepper, black
• 40 g white bread, from the day before
• ½ tbsp parsley, chopped
• ½ tbsp thyme, chopped
• 4 entrecôte(s), each approx. 200g
• salt and pepper
• 2 tbsp sunflower oil
• 30 g butter
• 40 g cheese, (hard cheese) freshly grated

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

First, prepare the ingredients for the mushroom crust. Peel and finely chop the shallots. Clean and dice the king oyster mushrooms. Remove the tough stems from the shitake mushrooms and slice the caps. Melt 20g of butter in a pan and sauté the diced shallots until translucent. Fry the mushrooms for 1 minute. Season with salt and pepper. Remove from the heat, transfer the mixture to a bowl, and let cool slightly. Peel and finely chop the garlic clove. Dice the white bread. Melt the remaining butter in a pan and fry the garlic and the cubes of white bread until golden brown. Mix both ingredients, along with the chopped herbs, into the mushroom mixture and mix well. Season the entrecôtes with salt and pepper on both sides. Heat the oil in a suitably large pan and fry the entrecôtes for 1 minute on each side. Drain the oil, add the butter, and continue cooking the meat for another minute on each side. Remove from the heat. Place the seared meat slices in an ovenproof dish and spread the mushroom mixture evenly on top. Sprinkle with grated cheese and bake in a preheated oven at 180°C (top/bottom heat) for 8-10 minutes. The baking time depends on the desired doneness of the meat. Remove the dish from the oven and arrange the entrecôtes on warmed plates, drizzle with the meat juices, and serve.