Entrecote Met Rode Wijnsaus Recipes

ENTRECOTE WITH RED WINE SAUCE

Steps:

• Generously season the steaks with salt on both sides. Season both sides with a pinch of pepper as well.
• Heat a cast-iron pan over high heat until it's smoking. Add 1 1/2 tbsp of butter to the pan. Reduce the heat to medium-high. Once the butter has melted, add the steaks into the pan. Brown the steaks for 3 minutes on each side, or until cooked until desired. (3 minutes = a medium steak)
• Remove the steaks from the pan. Add the chopped shallots to the pan and sauté for about a minute. Add the wine, and use a wooden spoon to scrape up the steak bits and juices from the bottom of the pan.
• Reduce the heat to just medium, and add the beef stock. Cook until the liquid has reduced to half. Stir in the remaining butter until it's melted.
• To serve, slice the steaks at an angle, then pour the sauce over the steak slices. Garnish with fresh parsley and serve with your choice of side (french fries, mashed potatoes, veggies, etc.).

ENTRECOTE SPEARED WITH ROSEMARY IN A RED WINE AND HONEY SAUCE

Steps:

• Cut most of the fat off the meat and slice into largish chunks (bigger than a bite).
• Place in a bowl with the olive oil and pepper and give it all a good massage.
• Spear two pieces of meat on each rosemary sprig.
• Prepare the sauce by mixing all the ingredients together in a pot and bring to the boil.
• When the sauce has been reduced by half, add the cornflour liquid. Stir until combined and the sauce has thickend a tiny bit. Remove from the flame.
• Place a stove-top grill pan over high heat for 7 minutes, until smoking. Add some olive oil.
• Grill the meat for a few minutes on each side, sprinkling each side with some of the coarse salt. Remove to a plate to rest for a minutes.
• Drizzle the meat with the sauce and serve.

CLASSIC ENTRECOTE BORDELAISE - STEAK IN RED WINE WITH SHALLOTS

Steps:

• Sauté the steaks.
• Season the steaks with salt and pepper on both sides. Heat the pan to smoking point and add half the butter. Place the steak in the pan and brown it on both sides - give it about two to three minutes on each side to seal it first, then let the meat cook through to your taste. Do both steaks in this way and then set them aside.
• Cook the shallots.
• In the same pan, (drain excess butter if needed), cook the shallots. Put them in the pan and stir from time to time until they are soft and starting to turn golden.
• Deglaze the pan.
• When the shallots are done add the red wine to the pan and give it a good stir.
• Now, add the demi glace or beef stock to the pan and stir until everything is blended, then leave it to simmer for 5 minutes or until reduced.
• Cut the remaining butter into small pieces and add them to the sauce one at a time, mixing so that they melt into the mixture: this will give the sauce a rich flavour and give it an appetising glossy finish,.
• Plate the dish.
• Cut the meat across the grain into thick slices and arrange them on a plate.
• Add some chopped parsley to the sauce, then pour little of the sauce over each steak.
• Serve the rest of the sauce in a gravy boat.
• You might like to serve it with sauté potatoes, frites and some haricot verts.