Entrecote with sauce Parisienne

Ingredients for Entrecote with sauce Parisienne

Instructions for Entrecote with sauce Parisienne

To prepare the Entrecote with sauce Parisienne recipe, please follow these instructions:

Steaks: fry the steaks over high heat about 3 min. on each side. Serve the URf.eks. mixed green salads with a good oil-/eddikedressing.

A good steak should always fry over high heat, so the meat juice that seeps out, burning away instead of boiling. Olive oil and butter are something of the bed-ste to fry in, because it can cope with a very high heat without branke.

Sauce Parisienne: stir the egg yolks with salt in blender or food processor. White wine vinegar, lemon juice and dijon mustard is stirred with. Add oil in a fine, thin beam, to the sauce is thick and fluffy. Chop onion, garlic and parsley and toss it in the cream with the coarse sen-nep. Season to taste with sea salt and freshly ground pepper.

Oven-fried potatoes: Potatoes peeled and cut into rough both. Seasoned with sea salt and freshly ground pepper and invert with olive oil. FRY on baking paper in a baking pan about 1 hour at 180 °. Seasoned, if desired. with thyme, Basil or the like.

Butter a baking dish with olive oil and season with sea salt and freshly ground pepper. Sample shared lengthwise, but do not tamper-proof. Remove only the outermost of the root, so the onion still hanging together. Out in the dish with the cut surface facing down. The tomatoes are shared, with the cut surface upwards and seasoned with sea salt and freshly ground pepper. Bake about 45 minutes at 200 °.