Grilled entrecôte with Bearnaise sauce

50 min
Type of dish: Meats
Temperature: Hot
Allergens
Eggs
Eggs
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Butter 0.313 kg
Shallots 0.025 kg
Tarragon vinegar 0.063 l
Eggs 5.0 ud
Tarragon 9.375 g
Carrots 0.219 kg
Shallots 0.138 kg
Courgette 0.156 kg
Salt flakes 0.05 g
Elaboration

For the entrecôte:

  • Remove the excess fat from the loin and make a couple of transverse cuts in the fat until you reach the meat.
  • Make portions of approximately 225 g and set aside.

For the garnish:

  • Parboil courgette, potato and carrot and then set aside. Sauté with butter when serving.
  • Glaze the shallot and save until serving.

For the bearrnaise sauce

For the decoration:

HOW TO SERVE

  • Sauté the courgette, potato and carrot parboiled in butter.
  • Grill the entrecôte.
  • Chop the entrecôte into strips of 2 cm and plate up trying the keep the shape of the entrecôte.
  • Make a flower shape with the courgette, carrot and shallot.
  • Pour the bearnaise sauce over the meat covering half of it and then pour a little on the plate.
  • Decorate with fried carrot.
Nutritional information (1 portion)
Fiber 141.19 g
Saturates 51.26 g
Monounsaturated fatty acids 39.02 g
Polyunsaturated fatty acids 5.56 g
Cholesterol 535.93 mg
Calcium 21448.02 mg
Iron 612.45 mg
Zinc 82.52 mg
Vitamin A 5058.66 ug
Vitamin C 948.12 g
Folic acid 73.05 ug
Salt (Sodium) 237.84 mg
Sugars 6.77 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.