Grilled Entrecôte with Marrow sauce

Ingredients for Grilled Entrecôte with Marrow sauce

Instructions for Grilled Entrecôte with Marrow sauce

To prepare the Grilled Entrecôte with Marrow sauce recipe, please follow these instructions:

They came diced Shallots along with bay leaf, Thyme and Pepper in the wine and cook it in a quarter of an hour. Com Espagnole sauce in it, let it stand over quite low fire for 20 minutes and the gravy is stirred with it. si Kødsky and lemon juice, and eventually accepted the poached Marrow that is sliced, Shallots and Garlic in. Quantities of can be varied. The Quantities indicated here are Average volumes.

Behind the butter with the flour, infant this up with the sauce and allow to stand over the heat for a moment. Taste it to if necessary with a bit more Cayenne and keep it warm.

Flip has the piece in Olive oil, it came on the heated Grill, let it take the Color and continue Frying in 7 — 8 Minutes. Turn it on and let it get the same Treatment on the other Side. Cut the meat into slices, as they put on a platter kept hot.

Slice the Marrow into slices with a knife that is dipped in boiling Water, place the slices of Meat and Marrow-sprinkle minced Parsley over it all. The parsley blanched or not according to taste. The gravy is poured all over the place, and it is served.

You should Parboil Marrow, Cook the gravy and grillere Entrecôten more or less at the same time. But in any case, Live Flesh does not wait. It is therefore important that both Marrow as the sauce is finished, when the meat is to be served.

Entrecôten is served best with souffle prepared Potatoes, Potatoes dauphine or Potato chip.