Entrecôte with mustard cream and mashed potatoes

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
4 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 kg Potatoes
  • 7-10 Tbsp Salt
  • 1 Baguette roll
  • 3 TABLESPOONS Butter
  • 7-10 Tbsp Pepper
  • 1 Onion
  • 1 small carrot
  • 3 TABLESPOONS Oil
  • 150 ml White wine
  • 5 TABLESPOONS White wine vinegar
  • 250 g Whipped cream
  • 50 g grainy mustard
  • 4 Entrecôte steaks (approx. 200 g each)
  • 1⁄4 l Milk
  • 7-10 Tbsp Nutmeg
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    For the puree, peel, wash and chop the potatoes, cover and cook in salt water for about 20 minutes.

  2. 2

    For the croÛtons, dice the rolls. Heat 2 tablespoons of butter in a frying pan. Fry the bread cubes in it until golden brown. Season with salt and pepper. Remove.

  3. 3

    For the mustard cream, peel onion and carrot and cut into very fine cubes. Heat 1 tablespoon of oil in a frying pan. Fry the diced onion and carrot for about 3 minutes. Deglaze with wine and vinegar, bring to the boil and simmer for about 5 minutes.

  4. 4

    Stir in cream and mustard. Season to taste with salt and pepper. Keep warm.

  5. 5

    For the steaks dab meat dry. Heat 2 tablespoons of oil in a frying pan. Fry the steaks in it in 2 portions on each side for about 3 minutes. Season with salt and pepper. Take out, wrap in aluminium foil and let it rest for about 5 minutes.

  6. 6

    For the puree, drain the potatoes, add milk and 1 tbsp. butter and mash coarsely. Season to taste with salt and nutmeg. Arrange the steaks with the puree and mustard cream and sprinkle with the croutons.

Nutrition Facts

KCAL
930 kcal
CARBS
50 g
FATS
53 g
PROTEINS
52 g