Entrecote Steaks In Marchand De Vin Sauce

But it is far more common for the evangelical preacher to edit God’s Word: 1. By removing the text from its context, and using it to say what-ever the preacher likes, 2. By moralizing the text, so that it is reduced to an ethical maxim that ﬁts any religion, 3. By using the text to promote hobby-horses, and 4. By dogmatic insistence that the text says things it does not truly say. This homiletical hocus-pocus has subtle roots such as the desire to be clever and popular or synthetically relevant or intellectually respectable or to make the gospel more acceptable. But most often God’s Word gets watered down by the preacher’s laziness. He simply will not do the hard work to engage and preach a text in its context.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Grains		Campanile	4	Servings

INGREDIENTS

4		Entrecote steaks.
3	c	Red wine.
5		Shallots
1		Stock cube.
1	T	Flour.
3	T	Groundnut oil.
70	g	Butter.
1		Sprig thyme.
1		Bay leaf.
1		Marrowbone
		Salt, pepper.

INSTRUCTIONS

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.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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