Beef entrecôte with seasonal vegetables, served with morel sauce

Ingredients (Serves 4):

  • 800g beef entrecôte
  • 1 garlic bulb
  • 0.03 g thyme
  • 100 g carrots
  • 100 g asparagus
  • 80 g green peas
  • 100 g cauliflower
  • 50 g onion
  • 80 g morels
  • 200 ml white wine
  • 200 ml heavy cream (36%)
  • 50 g butter
  • 20 g mustard
  • Salt /Pepper

Beef Entrecôte With Seasonal Vegetables


  • Cut the beef entrecôte into portions, sprinkle with pepper and grill for 4 minutes on each side, then set aside in a warm place for the meat to relax. Cut the garlic, caramelise with thyme in butter in a frying pan and pour over the entrecôte.
  • Cook the vegetables, serve with melted butter seasoned to taste.


  • Chop the onion and garlic into cubes, clean and slice the morels, fry the onion and garlic on butter, add the wine and wait for it to evaporate, add the mushrooms and let them caramelise for a while, add the cream, reduce and season to taste.
  • Serve like in the picture.