Entrecôte with red onion butter (4 persons)
Ingredients:
- 4 entrecôtes
- 1 small finely chopped red onion
- 1.5dl red wine
- 1dl meat broth or meat stock
- 150g soft butter
- 1tbsp thyme
- 1tbsp oil
- pepper and salt
Preparation:
- Bring the broth, together with the onion and the wine, to a boil and cook on a high flame until almost all the moisture has evaporated.
- Let the moisture cool.
- Beat 100g butter with a hand mixer until creamy and add the onion-wine mixture.
- Add the thyme, salt and pepper and roll it all up in a piece of foil.
- Allow the whole to solidify in the refrigerator over the space of an hour.
- Let the entrecôte become room temperature.
- Dab the entrecôte dry.
- Heat 50g of butter in a frying pan and cook the meat in 6 to 8 minutes.
- Grind salt and pepper over the meat.
- Allow the entrecôtes to rest for 3 minutes, wrapped in aluminium foil, before you serve them with a bit of onion butter.
Delicious with oak leaf lettuce and fried potatoes.
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