Entrecote Mirabeau Recipes
ENTRECOTE MIRABEAU
Make and share this Entrecote Mirabeau recipe from Food.com.
Provided by Dan-Amer 1
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sauté the sirloins in butter to the taste of the diners.
- Remove the sirloins and place on serving dishes.
- In the same pan add a little more butter, anchovies, olives, and tarragon.
- Sauté until well mixed.
- Pour an equal amount of the sauce over each sirloin and serve.
Nutrition Facts : Calories 1029.1, Fat 71.9, SaturatedFat 27.7, Cholesterol 307.7, Sodium 585.4, Carbohydrate 0.8, Fiber 0.3, Protein 88.8
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- Preheat oven to 400 degrees. Take beef tenderloin out of refrigerator 20-30 minutes before cooking. Coat tenderloin with 1 Tbls. olive oil. Next, rub Montreal Steak seasoning all over the steak.
- Heat remaining olive oil in a large skillet over medium-hgh heat. Sear tenderloin on all sides, 7-8 minutes total. Place tenderloin in oven and cook for 20 minutes for medium-rare. Remove and tent with tin-foil.
- While beef is cooking, heat remaining 1 Tbls. olive oil in the same pan over medium heat. Sauté the garlic and shallots until soft, 5 minutes. Add the stock and bring to a boil. Simmer for 5 minutes. Add the remaining ingredients, except the butter and mix well to combine. Transfer to a food processor or blender. Puree until smooth, return to the pan on low heat and reduce for 15 minutes. Stir in butter to finish.
RECETTE ENTRECôTE MIRABEAU - MARIE CLAIRE
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- Épongez les filets d’anchois dans du papier absorbant. Mixez-en six avec le beurre pour obtenir un beurre d’anchois homogène. Réservez-le au frais.
- Détaillez le reste des filets d’anchois très finement dans la longueur. Plongez les olives 2 min dans de l’eau bouillante salée, puis égouttez et détaillez-les en rondelles.
- Huilez une poêle épaisse et faites-la chauffer. Saisissez-y les entrecôtes à feu vif 3 min par face, puis éteignez le feu, couvrez la poêle et laissez reposer 5 min.
- Disposez les entrecôtes dans un plat de service chaud, décorez-les d’un quadrillage avec les lanières d’anchois. Répartissez les olives et le beurre d’anchois en petites parcelles, poivrez, décorez de feuilles d’estragon.
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