120 min
Type of dish: Meats
Temperature: Hot
Cuisine type: French cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
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

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:


  • 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 2.64 g
Saturates 30.82 g
Monounsaturated fatty acids 35.75 g
Polyunsaturated fatty acids 12.93 g
Cholesterol 190.2 mg
Calcium 144.31 mg
Iron 5.14 mg
Zinc 7.92 mg
Vitamin A 379.14 ug
Vitamin C 16.4 g
Folic acid 56.25 ug
Salt (Sodium) 415.49 mg
Sugars 13.24 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.