Entrecote a la Bordelaise with green beans and roast potatoes

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry. Rub with 2 tablespoons of olive oil. Cover and chill for about 1 hour.

2. 2

   Peel the shallots, possibly halve them depending on the size. Set 1 shallot aside. Peel garlic and dice finely. Melt 2 tbsp. butter in a pot, sauté shallots and garlic in it. Sprinkle with sugar and let it caramelize slightly. Deglaze with red wine and simmer for about 10 minutes until syrupy. Remove from heat, season with salt, pepper and vinegar

3. 3

   Wash and peel the potatoes and cut them into slices. Heat 3 tablespoons of oil in a large frying pan. Fry them for about 20 minutes, turning them over. Clean and wash the beans and, depending on their size, possibly halve them. Cook in boiling salted water for about 10 minutes. Finely dice the shallot that has been set aside. Wash the thyme, shake dry, except for something to garnish, remove leaves from the stems and chop. Wash parsley, shake dry, pluck leaves from stalks and chop finely

4. 4

   Season steaks with salt. Heat 2 tablespoons of oil in portions. Fry the meat in portions over a high heat for about 5 minutes, turning. Season with pepper. Remove the meat, cover with foil and let it rest for a short time

5. 5

   Drain the beans and rinse with cold water. Melt 2 tbsp. butter, sauté the shallots and thyme in it. Add the beans and toss in the butter. Season with salt and nutmeg. Turn the meat in the parsley, cut into slices. Arrange meat, shallots, beans and potatoes. Garnish with thyme

6. 6

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
870 kcal

CARBS
76 g

FATS
31 g

PROTEINS
53 g