Entrecôtes with potato galettes and red wine sauce

Ingredients for Entrecôtes with potato galettes and red wine sauce

Instructions for Entrecôtes with potato galettes and red wine sauce

To prepare the Entrecôtes with potato galettes and red wine sauce recipe, please follow these instructions:

Potato galettes: mix the potatoes, cheese and parsley in a bowl. Put the mixture into 10 small peaks on a plate with wax paper and press them flat and quite thin. Drizzle a little oil over and season with freshly ground pepper. Behind them 8-10 minutes at 250 degrees C and pull them off peel off as soon as they are finished.

Entrecôtes: melt the butter in a frying pan and fry the meat for about 3 min. on each side by excessive heat. Take it from the Pan and season with salt and freshly ground pepper. Tires entrecôterne with aluminum foil and let them rest 5-10 my.

Sauce: Came the mushrooms on the Pan and sauté them in about 3 min. Add juices, if desired. a little extra butter. Add the sour cream and red wine, bring the sauce up to boiling, stirring constantly. Season with salt and pepper.