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
Preparation:
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.
Sauce:
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.
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