John Myers
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Entrecôte with Potato Chips and Shallot Butter
The perfect entrecôte with potato chips and shallot butter recipe with a picture and simple step-by-step instructions.
For the potato chips:
- 5 Pc. Potatoes big
For the shallot butter:
- 2 Pc. Shallots
- 60 g Butter
- 30 ml Balsamic vinegar
- 30 ml Port red
- 100 ml Red wine
- Sea-Salt
For the entrecôte:
- 5 Pc. Entrecote
- Pepper from the grinder
- 3 tbsp Oil
- Fresh thyme
- Rosemary fresh
- 1 Pc. Garlic bulb
- Fleur de sel
For the shallot butter:
- Finely dice the shallots and sauté in 10 g melted butter. Deglaze with balsamic vinegar and port wine and let the liquid reduce. Then add the red wine, season with salt and reduce again (over low heat and very slowly).
- Then let the red wine shallots cool down and mix with the remaining soft butter. Cover the finished shallot butter well and store in the refrigerator until serving.
For the potato chips:
- Take one large potato per person, peel, wash and cut lengthways into thin slices. Lay them out on a clean tea towel. Bake in the oven at 180 degrees for 40 minutes until crispy.
For the entrecôte:
- Preheat the oven to 80 degrees. Wash the entrecôte and pat dry. Fry in a little oil over high heat for 2 minutes on each side. Add the fresh thyme and rosemary and halved cloves of garlic.
- Take the entrecôte out of the pan and only then season with salt and pepper. Place the meat and the food to be roasted on the hot tray. Cook at 80 degrees for about 30 minutes. (Medium)
- Tip 6: use a meat thermometer
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