Recipe (english)  ·  Rezept (deutsch)

Entrecôte with wild garlic Asparagus ragout

Entrecôte with wild garlic Asparagus ragout
Quantity Ingredient
500 g Asparagus
0,125 l Water
30 g Butter
10 g Sugar
20 g Wild garlic
20 g Wheat Flour Type 405
0,125 l Milk
0,125 l Broth
1 Egg yolk
10 g Butter Lard
400 g Entrecote Steak
Pepper from the mill
2 tbsp BBQ Sauce

For entrecôte with wild garlic asparagus ragout, first peel the asparagus, cut it into pieces and fill it into a wide pot. Add water and 10 g butter. Put the lid on. Bring to the boil briefly. Add a pinch of sugar and salt. Cook on medium heat for 15 minutes. Pour the asparagus into a bowl. Keep stock. Cut wild garlic into strips. For the ragout, leave 20 g butter in a saucepan. Reduce temperature. Stir in flour. Add milk while stirring. Gradually stir the stock into the sauce. Season with salt. Mix two tablespoons of sauce with egg yolk. Put back into the sauce. Do not let it boil any more so that the egg does not clot. Warm the asparagus slightly in the sauce. Set aside some wild garlic for the entrecôte. Mix the remaining wild garlic into the ragout. Heat up a grill pan. Brush with lard. Fry the entrecôte on both sides. Fry on medium heat for 3 minutes on each side. Season with salt and pepper. Sprinkle entrecôte with wild garlic. Preheat the plate. Serve the entrecôte with asparagus ragout. Serve with BBQ sauce with the steak.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
810 kcal
33 g
52 g
69 g

(C)opyright by Marions Kochbuch