- 4 entrecôtes of approximately 175 g each
- 2 tbsp crushed peppercorn mix
- 50 g of unsalted butter
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 120 ml of cognac
- 200 ml beef broth (homemade or good quality store-bought)
- 1 tbsp sherry vinegar
- 200 ml whipped cream
- 200 g of young spinach
- 200 g wild mushrooms, stems removed
Entrecôte en croûte de poivre, épinards et champignons sauvages
4 personnes
Ingrédients
- 4 entrecôtes of approximately 175 g each
- 2 tbsp crushed peppercorn mix
- 50 g of unsalted butter
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 120 ml of cognac
- 200 ml beef broth (homemade or good quality store-bought)
- 1 tbsp sherry vinegar
- 200 ml whipped cream
- 200 g of young spinach
- 200 g wild mushrooms, stems removed
Preparation
Place the steaks on a plate and sprinkle with the peppercorns and form a thick crust. Sprinkle with salt.
Brown 15 g of butter with the oil in a frying pan. Place the steaks and brown them for 3 minutes on each side for rare cooking or 6 minutes for medium rare cooking. Remove the pieces of meat from the pan and keep warm.
Add the shallot to the pan and cook over low heat for 30 seconds, stirring. Be careful not to discolor the shallot. Deglaze the pan with the cognac and sherry vinegar, stirring well to draw out the juices from the meat. Add the thickened beef stock and cream, bring to the boil and reduce for a few minutes until the sauce sticks to the back of the spoon.
Add some of the remaining butter to a large frying pan and when it starts to foam, add the spinach. Fry over a fairly high heat or until reduced. Season with salt and pepper to taste and drain off any excess water. Add the remaining butter to a frying pan and fry the wild mushrooms for a few minutes until tender, season with salt and pepper to taste and gently mix with the spinach.
Arrange your plates with the sautéed spinach and wild mushrooms. Add the steaks and pour the sauce all around. Serve.
Recette
copier le textePreparation
Place the steaks on a plate and sprinkle with the peppercorns and form a thick crust. Sprinkle with salt.
Brown 15 g of butter with the oil in a frying pan. Place the steaks and brown them for 3 minutes on each side for rare cooking or 6 minutes for medium rare cooking. Remove the pieces of meat from the pan and keep warm.
Add the shallot to the pan and cook over low heat for 30 seconds, stirring. Be careful not to discolor the shallot. Deglaze the pan with the cognac and sherry vinegar, stirring well to draw out the juices from the meat. Add the thickened beef stock and cream, bring to the boil and reduce for a few minutes until the sauce sticks to the back of the spoon.
Add some of the remaining butter to a large frying pan and when it starts to foam, add the spinach. Fry over a fairly high heat or until reduced. Season with salt and pepper to taste and drain off any excess water. Add the remaining butter to a frying pan and fry the wild mushrooms for a few minutes until tender, season with salt and pepper to taste and gently mix with the spinach.
Arrange your plates with the sautéed spinach and wild mushrooms. Add the steaks and pour the sauce all around. Serve.
