120 min
Type of dish: Meats
Temperature: Hot
Cuisine type: French cuisine
Allergens
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Cheese sauce 0.25 l
Brandy 0.01 l
Runner beans 0.1 kg
Bacon 0.05 kg
Courgette 0.1 kg
Carrots 0.1 kg
Shallots 0.1 kg
Butter 0.05 kg
Sugar 0.03 kg
Crispy potatoes 100.0 g
Potato 0.2 kg
Table salt 2.0 g
Ground white pepper 1.0 g
Elaboration

For the entrecôte:

  • Remove the excess fat from the meat leaving the white parts.
  • Cut 200 g portions.

For the garnish:

  • Parboil courgette and carrots and then cook them English style.
  • Chop the green beans into fine julienne and blanch in salted water. Wrap them in thin bacon fillets.
  • Glaze the whole shallots or in halves (depending on their size).
  • Peel the piquillo peppers and confit in garlic oil.

For the sauce:

For the decoration:

HOW TO SERVE

  • Cook the entrecôte on the griddle or grill. Carve into strips.
  • Sauté the vegetables and green beans wrapped in bacon and then season.
  • Heat up the piquillo peppers and the shallots.
  • Plate up the carved entrecôte.
  • Serve with the vegetables, the green beans wrapped in bacon and the shallot. Arrange in a neat way.
  • Pour the Roquefort sauce over the top.
  • Decorate with the crispy potatoes.
Nutritional information (1 portion)
Fiber 2.58 g
Saturates 39.62 g
Monounsaturated fatty acids 39.41 g
Polyunsaturated fatty acids 12.51 g
Cholesterol 233.3 mg
Calcium 81.3 mg
Iron 5.15 mg
Zinc 7.97 mg
Vitamin A 476.66 ug
Vitamin C 15.5 g
Folic acid 51.31 ug
Salt (Sodium) 276.57 mg
Sugars 12.69 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.