ENTRECÔTE
IN WINE SAUCE
Entrecôte med vinsås
2 crushed garlic cloves
1 tablespoon butter or margarine
2/3 cup meat bouillon from cube
¼ cup red wine
salt, black pepper
1 oz butter or margarine
1 teaspoon Maizena (optional)
Rub the meat with Maizena and garlic. Brown the fat in a frying pan and fry the meat for 3 to 5 minutes per side (red meat) and 5 to 6 minutes (well done). Take up the meat and keep it warm under aluminum foil.
Entrecôte med vinsås
Quickly and easily you fix a really festive dish,
smelling wonderfully from spices and wine.
4 servings
4 slices entrecôte
1 tablespoon Maizena2 crushed garlic cloves
1 tablespoon butter or margarine
Wine sauce:
¼ cup chopped leek2/3 cup meat bouillon from cube
¼ cup red wine
salt, black pepper
1 oz butter or margarine
1 teaspoon Maizena (optional)
Rub the meat with Maizena and garlic. Brown the fat in a frying pan and fry the meat for 3 to 5 minutes per side (red meat) and 5 to 6 minutes (well done). Take up the meat and keep it warm under aluminum foil.
Sauce:
Put the leek in the frying pan and sizzle for a few
minutes on medium heat. Add bouillon and wine and boil slowly for a few
minutes. Flavour to taste with salt and pepper. Beat in the fat in dabs and add
1 tsp Maizena, stirred with some cold water, if you want a thicker sauce. Pour
the sauce over the meat.
Serve with e.g. raw-fried or boiled riced potatoes
and Brussels sprouts.
Enjoy!
Bella
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