120 min
Type of dish: Meats
Temperature: Hot
Cuisine type: Basque cuisine
Ingredients for 5 portions
Ingredients for portions/units
Butter 0.06 kg
Shallots 0.1 kg
Red wine 0.2 l
Brown stock 0.5 l
Creamed corn 0.02 kg
Red wine 0.02 l
Frozen mushrooms 0.15 kg
Potatoes 1.0 kg
Table salt 2.0 g
Onion 0.05 kg
Carrots 0.025 kg
Green leek 0.3 ud
Bones 0.15 kg
Red wine 0.025 l
Water 0.5 l

For the entrecôte:

  • Remove the excess fat from the meat leaving the white parts.
  • Cut portions of approximately 250 g.

For the sauce:

  • Prepare a very wholesome and reduced brown stock.
  • Chop the shallot into brunoise, sauté and add Rioja wine. Then reduce to remove the alcohol.
  • Add the brown stock and thicken with cornflour.
  • Take off the heat and add some cubes of butter.
  • Make diluted caramel replacing the water with Rioja wine.
  • Add salt and the diluted caramel.
  • Part of the sauce will be used to decorate the plate.

For the garnish:

  • Cut pont neuf potatoes and confit in oil until they are soft.
  • Confit the piquillo peppers.
  • Confit the mushrooms and fillet them. Chop garlic into brunoise.

For the decoration:


  • Cook the entrecôte on the griddle or grill. Carve into strips.
  • Fry the confit potatoes at a high temperature to brown them.
  • Sauté the mushrooms with a little garlic chopped into brunoise.
  • Heat up the piquillo peppers.
  • Plate up by placing the entrecôte on one side of the plate and the garnish on the other side.
  • Pour the Rioja wine sauce over the top.
  • Decorate with lines of diluted caramel sauce.
Nutritional information (1 portion)
Fiber 9.07 g
Saturates 37.27 g
Monounsaturated fatty acids 44.9 g
Polyunsaturated fatty acids 40.26 g
Cholesterol 209.9 mg
Calcium 135.5 mg
Iron 8.7 mg
Zinc 10.34 mg
Vitamin A 242.82 ug
Vitamin C 60.98 g
Folic acid 156.25 ug
Salt (Sodium) 203.0 mg
Sugars 26.07 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.