Entrecôte Double on Carrot and Bean Grove with Potato Tree Cake
Total Time50 minutes mins
Servings: 5 people
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.
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: 100g | Calories: 174kcal | Carbohydrates: 5.4g | Protein: 14.2g | Fat: 10.1g