Entrecôte in Salt and Coffee Coating
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg sea salt, medium coarse
- 300 g coffee beans, finely chopped
- 10 sprigs thyme
- 6 egg whites, beaten until stiff
- some butter
- 1 ½ kg entrecôte, in one piece, without a fat lid and pared
- some black pepper from the mill
- 2 shallot (s), finely chopped
- 1 dl whiskey
- 4 dl beef broth
- 1 espresso, double
- 2 dl cream
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° and cover a baking sheet with parchment paper.
- Put the salt, coffee beans and thyme in a bowl, mix well and stir in the egg white. Place about a quarter of the mixture on the baking sheet and form a rectangle that is slightly larger than the meat on all sides.
- Sear the entrecôte in hot butter for 1 minute on each side and season generously with the pepper. Then place it on the salt bed and wrap it up with the rest of the coffee salt.
- Place the tray in the middle of the oven and bake everything for 20 minutes. Then open the oven door and let the temperature drop to 80 °. Close the door again and cook everything for another hour.
- Sweat the onions in a little butter, deglaze with the whiskey and bring to the boil. Add the stock and reduce to half. Add the espresso and the cream, puree and thicken again a little (if necessary, use a sauce thickener). Season to taste with salt and pepper.
- Take the meat out of the oven, break the crust and remove the entrecôte. Cut into slices and pour the sauce over them.
- A mashed potato goes well with it (e.g. Mashed potatoes in a 2-colored carrot ring - in my profile)
- Tip: the coffee beans can be crushed in a plastic bag with a pan, for example
- Note: Since ovens heat differently, we recommend using a meat thermo from the start to check the core temperature.
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