Grilled entrecôte with Bearnaise sauce

50 min
Type of dish: Meats
Temperature: Hot
Ingredients for 5 portions
Ingredients for portions/units
Butter 0.25 kg
Shallots 0.02 kg
Tarragon vinegar 0.05 l
Eggs 4.0 ud
Tarragon 7.5 g
Carrots 0.175 kg
Shallots 0.11 kg
Courgette 0.125 kg
Salt flakes 0.04 g

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:


  • 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 112.95 g
Saturates 41.0 g
Monounsaturated fatty acids 31.22 g
Polyunsaturated fatty acids 4.45 g
Cholesterol 428.74 mg
Calcium 17158.42 mg
Iron 489.96 mg
Zinc 66.02 mg
Vitamin A 4046.93 ug
Vitamin C 758.5 g
Folic acid 58.44 ug
Salt (Sodium) 190.27 mg
Sugars 5.42 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.