ENTRECÔTE WITH SPICY SAUCE
Entrecôte med kryddsås
Who wouldn't want to be served a nice, juicy entrecôte and a flavorful, spicy sauce? If you eat meat, that is. Far from everyone does. A golden rule is to never fry or grill meat for too long and to never flavor with salt until after browning or grilling.
Serves 4
4 slices entrecôte, in all approx 1 lb
½ teaspoon coarsely ground white or black pepper
salt
Spicy sauce:
0.4 cup strong bouillon
0.4 cup cream, 15% or the like
1 teaspoon flour
2 teaspoons Dijon mustard
½ teaspoon salt
1 teaspoon dried tarragon
2 teaspoons green pepper
2 to 3 tablespoons finely chopped parsley
Trim the meat and leave it in room temperature for a while Before cooking.
Make the sauce. Mix bouillon and cream and stir in the flour. Bring to a boil while stirring and then simmer for 5 minutes. Add mustard, salt, tarragon, green pepper and parsley and check for seasoning. Keep warm.
Fry or grill the meat for 2 to 3 minutes on each side in a dry, hot frying pan or on the grill. Flavor with salt and pepper, put on hot plates, pour the sauce on top and serve with e.g. baked potatoes and a salad.
Enjoy!
Bella
Entrecôte med kryddsås
Who wouldn't want to be served a nice, juicy entrecôte and a flavorful, spicy sauce? If you eat meat, that is. Far from everyone does. A golden rule is to never fry or grill meat for too long and to never flavor with salt until after browning or grilling.
Serves 4
4 slices entrecôte, in all approx 1 lb
½ teaspoon coarsely ground white or black pepper
salt
Spicy sauce:
0.4 cup strong bouillon
0.4 cup cream, 15% or the like
1 teaspoon flour
2 teaspoons Dijon mustard
½ teaspoon salt
1 teaspoon dried tarragon
2 teaspoons green pepper
2 to 3 tablespoons finely chopped parsley
Trim the meat and leave it in room temperature for a while Before cooking.
Make the sauce. Mix bouillon and cream and stir in the flour. Bring to a boil while stirring and then simmer for 5 minutes. Add mustard, salt, tarragon, green pepper and parsley and check for seasoning. Keep warm.
Fry or grill the meat for 2 to 3 minutes on each side in a dry, hot frying pan or on the grill. Flavor with salt and pepper, put on hot plates, pour the sauce on top and serve with e.g. baked potatoes and a salad.
Enjoy!
Bella
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