L'entrecôte Beaujolaise

Ingredients for L'entrecôte Beaujolaise

Instructions for L'entrecôte Beaujolaise

To prepare the L'entrecôte Beaujolaise recipe, please follow these instructions:

Cut the entrecôten in as many pieces as needed. Season the slices and grill them at will on a hot pan with butter. Remove entrecôterne and put them on a platter.

In the butter that is left in the Pan, add the chopped shallots, whole peppercorns, parsley, thyme, Laurel and celery. Add the Beaujolais wine (3 times as much as the quantity of sauce you want to achieve). Let it reduce to 2/3 share and mix with softened butter. Add a little chopped garlic, a little Cognac and attach to the end with a little butter. The sauce must not boil up. Pour sauce through a strainer.

Place some sliced meat and marrow on masks with the sauce.