Entrecôte roast

entrecôte roast

This entrecote roast stews in its own juice, which keeps the meat particularly tender and juicy. For the entrecôte roast, first mix 1 tablespoon of rapeseed oil with a thin layer of mustard. Season with salt and pepper. Massage the entrecôte roast all over. Heat 1 tablespoon of rapeseed oil in a roasting pan. Brown the entrecôte roast on all sides for 10 minutes. Add fresh marjoram. Pour in beef stock. Put lid on. Cook entrecôte roast on low heat for 90 minutes.

Servings: 6, Difficulty: 
Preparation time: 15 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
486 kcal
3 g
42 g
50 g

(C)opyright by Marions Kochbuch