Entrecôte Matured in Butter with Knuckle of Straw and Crunchy Feed

5 from 6 votes
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 162 kcal


For the Flennfruit Jam:

  • 400 g Onions
  • 50 g Butter
  • 250 ml Water
  • 1 pinch Salt
  • 0,5 tsp Guar seed flour
  • 25 g Oil neutral
  • 1 tsp Optional: fermented pepper

For the red wine drink:

  • 50 ml Plum vinegar
  • 200 ml Red wine lovely
  • 250 ml Beef stock
  • 5 g Butter
  • 5 g Flour
  • 1 pinch Salt
  • 1 pinch Sugar
  • 1 tbsp Optional: honey

For the knobby straw:

  • 1 Pc. Potato, very big
  • 1 pinch Salt
  • Oil for deep-frying

For the cow dung:

  • 500 g Floury potatoes
  • 1 pinch Salt
  • 10 cl Milk
  • 200 g Butter
  • 1 pinch Freshly grated nutmeg

For the meat:

  • 1000 g Entrecôte (Butter-Dry Aged Ribeye whole, Simmental beef)
  • 100 g Butter for frying
  • 1 pinch Salt

For the crispy confetti:

  • 5 tbsp Panko flour (plenty)
  • 3 tbsp Butter


Flenn fruit jam:

  • Peel and finely dice the onions. Sweat in the butter in a saucepan, season with salt and fill up with 250 ml of water. Steam soft and let all the liquid boil off. Stir in guar gum and oil and add the pepper.

Red wine drink:

  • Put plum vinegar in a saucepan and reduce to half over medium heat. Add all the red wine and simmer over medium heat for 5 minutes. Add beef stock and heat again over medium heat for 5 minutes and bring to a simmer. In a small bowl, knead the butter and flour into a lump of flour. Throw the flour lump into the simmering sauce and beat vigorously so that no lumps form. Season the sauce with sugar and a little (!) Salt. Optionally and depending on your own taste, add honey. Reduce sauce to desired consistency over medium heat and stir regularly.


  • Turn the potato peeled or washed and unpeeled through the spiral cutter to get long threads. Without a spiral cutter, it is sufficient to cut a large or long potato into really thin threads or to rub it roughly into threads. Blanch in salted water and pat dry. Fry in 170 degrees hot fat.

Cow dung:

  • For the cow patties, peel the potatoes, boil them in salted water until soft and drain. Catch the cooking liquid. Let the potatoes steam out, fold in the butter and mash. Season with nutmeg and salt. Add some cooking water if necessary.


  • Break off the butter while the meat is still cool. Preheat the oven to 60-70 degrees top / bottom heat (circulating air 40-50 degrees). Then remove any external tendons from the meat and trim a little. Cut the piece of meat lengthways into 2 thick 500g slices. Salt the meat roughly on both sides beforehand. Heat the clarified butter in a pan. Put both slices of meat in the pan and sear them briefly and hot on both sides until they are nicely browned. Put the meat in the preheated oven and wait with a thermometer until a core temperature of approx. 50-52 degrees has been reached. Fry briefly in the pan until a core temperature of 54 degrees (medium rare or slightly pink) or 56 degrees (well done or well done) is reached. Cut into plate-sized pieces and serve.

Crispy food:

  • Heat the butter in a pan. Add the panko flour and toss in the pan until the butter is absorbed and the crumbs are light brown in color and have become crispy.


  • Arrange all ingredients appetizingly on a plate. If necessary, use a small jug or dip bowl for the drink.


Serving: 100gCalories: 162kcalCarbohydrates: 5.9gProtein: 1gFat: 14.4g
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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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