Recipe (english)  ·  Rezept (deutsch)

Entrecôte steak in cognac cream sauce

Entrecôte steak in cognac cream sauce

Entrecôte steak in cognac cream sauce is served with mushrooms. Clean and quarter the mushrooms. Dice onions. Heat butter in a pan. Sauté the mushrooms well. Reduce temperature. Add onions. Season with salt and pepper. Preheat oven to 80° C. Warm up plates in it. Heat lard in a second pan. Fry the entrecôte steak for 1 minute on each side. Reduce temperature. Fry the Entrecôte Steak for 2 to 3 minutes on each side. Season with salt and pepper. Place the entrecôte steak on the plates in the oven. Add peppercorns to the hot pan. Stir in cranberry jelly and mustard. Add cognac. Fill up sauce with stock. Stir in cream. Simmer cognac cream sauce 2 to 3 minutes. Thicken with dark sauce binder slightly. Round off cognac cream sauce with Noilly Prat. Serve the entrecôte steak with cognac cream sauce and mushrooms. Serve with fresh baguette.

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

All data per serving:
Calories
Carbohydrates
Protein
Fat
738 kcal
17 g
47 g
61 g

(C)opyright by Marions Kochbuch