Recipe (english)

Beef entrecôte steak in pepper sauce

Beef entrecôte steak in pepper sauce

Beef entrecôte steak in pepper sauce is prepared with juicy entrecôte steaks weighing 200 g each. Cut onion into fine cubes. Season beef entrecôte steak with pepper on both sides. Massage in gently. Season with salt only after frying to keep it juicy. Slightly cut the fat edge several times. Heat lard in a pan. Briefly sear the beef entrecôte steak on both sides. Turn only when it is easy to remove. Switch the temperature to medium. Fry the beef entrecôte steak for 1 to 2 minutes on each side. Wrap in aluminium foil. Leave to rest. Fry the onions and peppercorns briefly in the pan. Deglaze with wine. Extend the sauce with stock. Bring to the boil briefly. Thicken binder slightly with dark sauce. Add a few drops of sugar couleur. Pour juice from the foil into the sauce. Season with salt and pepper. Arrange beef entrecôte steak in pepper sauce on preheated plates.

Servings: 2, Difficulty: 
Preparation time: 15 minutes, Total duration: 15 minutes

All data per serving:
625 kcal
12 g
43 g
56 g

(C)opyright by Marions Kochbuch