John Myers
Entrecôte with Onion Rings and Mushrooms
The perfect entrecôte with onion rings and mushrooms recipe with a picture and simple step-by-step instructions.
Entrecôte:
- 2 Young bull entrecôte à approx. 350 g
- 4 tbsp Peanut oil
- 8 big pinches Coarse sea salt from the mill
- 8 big pinches Colorful pepper from the mill
Onion rings:
- 2 Onions approx. 300 g
- 1 tsp Flour
- 1 tsp Sweet paprika
- 4 tbsp Peanut oil
- 2 big pinches Coarse sea salt from the mill
Mushrooms:
- 200 g Small, white mushrooms (here: 16 pieces!)
- 4 tbsp Peanut oil
- 1 tbsp Sweet soy sauce
- 2 big pinches Coarse sea salt from the mill
- Serve:
- 2 piece Herbal butter à 20 g
- 2 Radish
- 1 Kiwi
- 0,5 Onion baguette
Entrecôte:
- Pat the entrecôtes dry with kitchen paper. Heat peanut oil (4 tbsp) in a heavy, non-stick pan. Fry the entrecôtes vigorously on both sides for approx. 2 minutes. Season on both sides with coarse sea salt from the mill (2 big pinches on each side) and colored pepper from the mill (2 big pinches on each side) and cook in the preheated oven at 75 ° C for about 40 minutes.
Onion rings:
- Peel the onions, cut into slices (approx. 3 – 4 mm thick / here with the bread machine), assemble the slices in rings, toss in flour (1 teaspoon) and sweet paprika (1 teaspoon) and in a pan with peanut oil Fry (4 tbsp) until golden brown. Put the onion rings in an ovenproof dish and keep them warm in the oven at 75 ° C until serving.
Mushrooms:
- Clean / brush the mushrooms and fry / stir-fry in a pan with peanut oil (4 tbsp). Drizzle with sweet soy sauce (1 tbsp), season with coarse sea salt from the mill (2 big pinches) and keep warm in the oven at 75 ° C until serving.
Serve:
- Serve entrecôte with herb butter, onion rings and mushrooms, garnished with radishes and kiwi halves. Serve with onion baguette.
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