Entrecôt with Roquefort sauce
120 min
Allergens
Ingredients for 5 portions
Calculate portions
Entrecôte (rib eye)
1.1 kg
Salt flakes
0.005 g
Cheese sauce
0.25 l
Brandy
0.01 l
Runner beans
0.1 kg
Bacon
0.05 kg
Sugar
0.03 kg
Piquillo peppers
5.0 ud
Garlic, bulb
1.0 ud
Intense olive oil
0.04 l
Crispy potatoes
100.0 g
Cream
0.25 l
Blue cheese
0.013 kg
Potato
0.2 kg
Table salt
2.0 g
Ground white pepper
1.0 g
Sunflower oil
0.25 l
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:
- Prepare a Roquefort cheese sauce infused with a little reduced brandy.
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)
Energy
1145.92
kcal
Carbohydrates
21.04
g
Proteins
41.38
g
Lipids
98.83
g
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.
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