John Myers
Ingredients for 4 servings:
- 4 large entrecôte(s)
- 4 tbsp spice mix (Magic Dust)
- 8 tsp mustard
- 1 onion(s), diced
- 400 g sliced mushrooms
- 2 tbsp herb butter or oil
- 200 ml cream
- 200 g sour cream
- 2 tbsp spice mix for mushroom pan
- salt and pepper
Instructions
Working time approx. 25 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 25 minutes; Total time approx. 6 hours 50 minutes
Season the entrecôte with Magic Dust. Spread half to a teaspoon of mustard (we like fig mustard) on each side of the meat. Place in a baking dish. Dice an onion and slice or chunk the mushrooms, depending on their size. Sauté the mushrooms in herb butter or other fat for about 3-5 minutes. Then add the diced onions and let them become translucent. Season with the mushroom pan seasoning. Add the cream and sour cream and stir until smooth. Season to taste (I also added a little salt and pepper). Pour this mixture over the meat, let it cool slightly, and then refrigerate for at least 5 hours. Remove from the refrigerator about 1 hour before cooking and preheat the oven to 200°C (top/bottom heat). Then bake for about 10-15 minutes. We served it with mashed potatoes and baked vegetables. Very practical, as the vegetables cook while the oven heats up. Simply place the vegetables on the bottom rack and slide the meat over them. Tips: For four people, buy a thick slice of meat each, or buy it whole and slice it yourself. I have small steak thermometers and took the meat out at medium.
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