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Beef entrecôte double
 
Season the entrecôte with salt and pepper.
 
In a hot frying pan fry crisply in olive oil on all four sides.
 
Put the entrecôte in the 65 °C warm oven with the garlic and rosemary. Before serving, increase the heat in the oven to 175 °C, for about 5 minutes.
 
Take out the meat and leave...

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Beef entrecôte double
 
Season the entrecôte with salt and pepper.
 
In a hot frying pan fry crisply in olive oil on all four sides.
 
Put the entrecôte in the 65 °C warm oven with the garlic and rosemary. Before serving, increase the heat in the oven to 175 °C, for about 5 minutes.
 
Take out the meat and leave to stand for about 5 minutes.
 
Carve the entrecôte, arrange on the plate and garnish with the butter, garlic and rosemary twigs.
 
Finally, season to taste with the fleur de sel and olive oil.
 
 
STAR COOK TIPS:
 
When cooked meat is left to rest, in French "Laisser reposer", the outside temperature of the meat is evenly distributed troughout the steak. This keeps the meat's Juice from escapeing.
 
 
Seasonal vegetables
 
Cut and peel the vegetable.
 
"Blanch" all the vegetables: Quickly dip in boiling, salted water, then immediately into very cold iced water (to stop the cooking).
 
Drain well and season with salt, pepper, and nutmeg.
 
Layer the vegetables in a buttered gratin dish.
 
Mix and season the cream, the egg yolk and the Xantana, cover the vegetables with creamy mixture in gratin dish.
 
Bake the gratin in the oven at 200 °C for 20 - 25 minutes.
 
Rosemary jus
 
Roast the game bones well in a steamer at 200 °C.
 
Then put the roasted bones in a sauce pan and top up with 0.25 litres of red wine and cold water.
 
Bring to the boil.
 
Leave to simmer slightly until evening and skim again an again.
 
Leave overnight.
 
Pass through the passeport the next day.
 
Add 0.25 litres of red wine and rosemary and reduce to a very thick sauce.
 
Allow to cool and set to a glace.
 
Cut the glace into pieces, vacuum and freeze.
 
The rosmary jus is served separately, à parte, in a small pot.

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Ingredients 4 persons
  • BEEF ENTRECÔTE DOUBLE
  • 1 entrecôte parried à 400 g
  • 1 pinch of salt
  • 3 turns pepper white mill
  • 20 g butter
  • 4 cloves of garlic pressed in their skins
  • 4 sprigs of fresh rosemary
  • 1 tbsp olive oil
  • Little fleur de sel
  • SEASONAL VEGETABLES
  • 160 g Palatinate carrots
  • 160 g Kohlrabi
  • 160 potatoes
  • 160 g spinach
  • 160 g beans
  • 160 g peas
  • 12 date tomatoes
  • Little salt
  • Little pepper
  • 1 nutmeg
  • 40 g butter
  • 2 dl cream
  • 1 pinch of Xantana
  • 4 pcs. egg yolk
  • 40 g various garden herbs chives parsley thyme rosemary
  • ROSEMARY JUS
  • 1 kg game bone
  • 0.5 litre red wine
  • 20 g rosemary chopped
  • 2 litres of cold water
Recipes. The Cook & Chef Institute