Entrecôte with apple-pepper sauce

Name: Entrecôte with apple-pepper sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2
Ingredients: 300 g Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 Egg Yolk; 200 g Carrots; 200 g Brussels sprouts; 2 Apples (about 150 g each); 7-10 Tbsp Lemon juice; 100 g Shallots; 1 (approx. 400 g) entrec¿te; 1 TABLESPOON Oil; 50 g Butter or margarine; 150 ml dry white wine; 1 TABLESPOON pickled green peppercorns; 125 g Whipped cream; 125 ml Milk; 20 g streaky smoked bacon; 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 2

300 g Potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 Egg Yolk
200 g Carrots
200 g Brussels sprouts
2 Apples (about 150 g each)
7-10 Tbsp Lemon juice
100 g Shallots
1 (approx. 400 g) entrec¿te
1 TABLESPOON Oil
50 g Butter or margarine
150 ml dry white wine
1 TABLESPOON pickled green peppercorns
125 g Whipped cream
125 ml Milk
20 g streaky smoked bacon
7-10 Tbsp Grease

Directions

1
Peel and wash the potatoes, cut them into smaller pieces if necessary and cook them in boiling water for about 20 minutes. Press them through a potato press while still hot. Season with salt, pepper and nutmeg. Stir in one egg yolk.
2
Pour the potato mixture into a piping bag with a large star-shaped spout. Spray rosettes onto a greased baking tray. Whisk the remaining egg yolk and brush the rosettes with it. Peel, wash and slice the carrots.
3
Brussels sprouts clean, wash and in the stalk crosswise cut. Cook the prepared vegetables in boiling salted water for about 12 minutes. Peel and quarter apples and remove the core. Cut 1 apple into slices
4
rub roughly. Sprinkle both with lemon juice. Peel and finely dice the shallots. Wash the entrec¿te and dab dry. Fry in hot oil for about 2 minutes on each side. Season with salt and pepper.
5
Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. Turn the meat halfway through the roasting time, add apple slices. In the meantime, drain vegetables and allow to drain.
6
Melt 30 g fat. Sweat shallots and grated apple in it and deglaze with white wine. Let it boil down halfway at high heat. Add peppercorns, add cream and milk, season with salt and let boil down for another 10 minutes at medium heat.
7
Cut bacon into strips and fry. Add remaining fat and let it melt. Swivel the vegetables in it, season again. Wrap the entrec¿te in foil and let it rest. Sprinkle the potatoes in a preheated oven (electric cooker: 225 ° C/ gas: level 4) and bake for 10-12 minutes until golden brown.
8
Cut the entrec¿te into slices. Arrange meat, vegetables and potatoes on a plate. Garnish with apple slices, pepper pancakes and parsley. Add pepper sauce.