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“Entrecot with Moutarde Sauce”
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Pedro de
@partagao- Ingredients
- Recipe
- Contra filet (flank steak)1 kg
- Minced garlic1 tablespoon
- Chopped Onion1 cup
- Dijon Mustard4 tablespoon
- Sour cream1.5 l
- Worcestershire sauce2 tablespoon
- Salt and Black Pepper to taste
- Cyboulete to decorate to taste
- unsalted butter100 g
- Blonde1 unit(s)
- Thyme sprig2 unit(s)
- Cut the entrecôte into 4 equal steaks and let them come to room temperature;
- In a very hot cast iron skillet, put a drizzle of oil and grill the steaks seasoned with salt and pepper. When well golden but still bad Once done, remove from the heat and set aside; add half the butter, garlic, onion, thyme sprig and bay leaf, brown everything and add the Worcestershire sauce and cream, reduce the mixture to the desired texture;
- Add the mustard, the rest of the butter, and the reserved steaks including the liquid they released;
- Serve the steaks hot with plenty of sauce, decorated with chives and accompany your preference for preparing potatoes, which can be a puree, sautéed potato, or even rice.
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