Beef entrecote double panfried with seasonal vegetable and potato gratin
0.75 h
4 raciones
Difficulty:
Media
Ingredients
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
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.
