Entrecote vigneronne - modern british
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Clarified butter |
| 2 | 225 g entrecote steaks | |
| 2 | tablespoons | Unsalted butter |
| 2 | tablespoons | Finely chopped shallots |
| 150 | millilitres | Red wine; (preferably |
| ; Bordeaux) | ||
| 100 | millilitres | Veal/chicken stock |
| 6 | Rock oysters; shucked and stored | |
| ; in their juice | ||
| 1 | tablespoon | Chopped parsley |
| 2 | tablespoons | Butter |
| ½ | Celeriac; peeled and finely | |
| ; shredded | ||
| 2 | tablespoons | Freshly grated horseradish |
Directions
CELERIAC AND HORSERADISH COM
To clarify the butter, melt unsalted butter in a saucepan and pour off the clear liquid, discarding the milky solids.
Heat the clarified butter in a heavy frying pan. Season the steaks and fry over a medium heat for approximately 5 minutes on each side. Remove and keep warm.
Tip out the excess fat, add the unsalted butter and the shallots, and cook gently for 5 minutes. Then add the red wine and reduce by half.
Add the stock and reduce by half. Check the seasoning, slip in the oysters and their juices and simmer gently for approximately 30-40 seconds. Stir in the parsley.
For the celeriac and horseradish compote, melt the butter in a small saucepan and add the celeriac. Season and add a splash of water. Cover and cook slowly for 15 minutes. Check the seasoning and stir in the horseradish.
To serve, place each steak on a large plate, top with the oysters and pour over the sauce.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.