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