Entrecôte Matured in Butter with Knuckle of Straw and Crunchy Feed
Prep Time1 hour hr 30 minutes mins
Cook Time1 hour hr
Total Time2 hours hrs 30 minutes mins
Servings: 5 people
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
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.
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.
Serving: 100g | Calories: 162kcal | Carbohydrates: 5.9g | Protein: 1g | Fat: 14.4g