Entrecôte with mustard cream sauce

Name: Entrecôte with mustard cream sauce
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 6 thin slices of Pain d'épices (spiced bread, alternatively honey cake); 1 Onion; 1 (approx. 100 g) Carrot; 3 TABLESPOONS Oil; 5 TABLESPOONS White wine vinegar; 200 ml White wine; 400 g Whipped cream; 2-3 TABLESPOONS grainy mustard; 1 kg Potatoes; 7-10 Tbsp salt, pepper, nutmeg; 6 Entrecôte steaks (approx. 200 g each); 1⁄4 l Milk; 1 TABLESPOON Butter; baking paper, aluminium foil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

6 thin slices of Pain d'épices (spiced bread, alternatively honey cake)
1 Onion
1 (approx. 100 g) Carrot
3 TABLESPOONS Oil
5 TABLESPOONS White wine vinegar
200 ml White wine
400 g Whipped cream
2-3 TABLESPOONS grainy mustard
1 kg Potatoes
7-10 Tbsp salt, pepper, nutmeg
6 Entrecôte steaks (approx. 200 g each)
1⁄4 l Milk
1 TABLESPOON Butter
baking paper, aluminium foil

Directions

1
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Line a baking tray with baking paper. Remove the crusts from the bread and cut into small cubes. Put the bread cubes on the baking tray and bake in the hot oven for about 15 minutes.
2
Peel onion and carrot. Wash the carrot. Finely dice both. Heat 1 tablespoon of oil in a frying pan. Sauté the carrot and onion cubes for 2-3 minutes at low heat while stirring. Deglaze with vinegar and wine, bring to the boil and simmer for about 5 minutes.
3
Stir in cream and mustard and remove from heat.
4
Remove the bread cubes and let them cool down. Peel and wash the potatoes and boil them in salted water for about 20 minutes.
5
In the meantime, pat the meat dry and season with salt and pepper. Heat 2 tablespoons of oil in a large frying pan. Fry the meat in it in 2 portions on each side for about 3 minutes. Remove, wrap in aluminium foil and let it rest for about 10 minutes.
6
Drain and roughly mash the potatoes. Stir in milk and butter. Season the puree with salt and nutmeg.
7
Heat the mustard-cream sauce again. Season to taste with salt and pepper. Serve the entrecotes with the sauce. Sprinkle with bread cubes. Add mashed potatoes.