| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Campanile |
4 |
servings |
INGREDIENTS
| 4 |
|
Entrecote steaks. |
| 3 |
c |
Red wine. |
| 5 |
|
Shallots |
| 1 |
|
Stock cube. |
| 1 |
tb |
Flour. |
| 3 |
tb |
Groundnut oil. |
| 70 |
g |
Butter. |
| 1 |
|
Sprig thyme. |
| 1 |
|
Bay leaf. |
| 1 |
|
Marrowbone |
|
|
Salt; pepper. |
INSTRUCTIONS
1 Cook the marrowbone for 15 minutes in boiling salted water.
2 Peel the shallots and chop finely. Heat the oil in a pan, and fry the
entrecotes quickly on each side. Arrange them on a serving dish and keep
warm. Remove the marrowbone from the water and leave to cool.
3 Put the shallots into the frying pan used to fry the steaks, stir, add
the wine, thyme and bay leaf. Dissolve the stock cube in a cup of hot water
and pour into the pan. Cook for 6 minutes.
4 Remove the marrow from the bone, slice and add to the sauce. Remove the
thyme and bay leaf. Mix the butter and flour with a fork and add to the pan
to thicken the sauce. Cook for 3 minutes. Season and pour the sauce over
the entrecote steaks.
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