Entrecôte Double on Carrot and Bean Grove with Potato Tree Cake

5 from 6 votes
Total Time 50 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 174 kcal


For the potato tree cake:

  • 500 g Floury potatoes
  • 125 g Butter
  • 50 g Flour
  • 1 pinch Nutmeg
  • 1 Pc. Egg
  • 1 pinch Salt and pepper

For the cognac sauce:

  • 2 tbsp Green pepper
  • 50 ml White wine
  • 4 cl Cognac
  • 150 ml Cream

Entrecôte double:

  • 1,5 kg Entrecote
  • 1 pinch Salt and pepper


Potato Tree Cake:

  • Boil, peel and mash potatoes. Separate the egg and stir the yolks together with the butter until frothy. Fold in the lukewarm potatoes. Beat the egg white until stiff and fold in with the flour. Season the whole thing with salt, pepper and nutmeg.
  • Brush a casserole dish with butter and spread out part of the potato mixture in the form so that an approx. 1 cm thick layer is created. Bake in the oven (200 ° C, grill from above if necessary) until brown. Consume the potato mixture layer by layer and serve in pieces as a side dish.

Cognac sauce:

  • Soak green pepper in white wine overnight. Then fry the meat on the following day and deglaze the roast with the pepper and white wine. Then add cognac and flambé the sauce. Finally add the cream and let it boil briefly until it has a creamy consistency.

Entrecôte double:

  • Buy meat in one piece and store it at room temperature half a day before preparation. Cut the meat into 10 cm wide "steaks" and fry them on both sides. Then put it in the oven at 120-150 ° C, ideally monitored with a roasting thermometer, and let it finish cooking to the desired level.


Serving: 100gCalories: 174kcalCarbohydrates: 5.4gProtein: 14.2gFat: 10.1g
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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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