Summary

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

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Instructions

1. Preheat the oven to 180 ° and cover a baking sheet with parchment paper.
2. 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.
3. 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.
4. 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.
5. 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.
6. Take the meat out of the oven, break the crust and remove the entrecôte. Cut into slices and pour the sauce over them.
7. A mashed potato goes well with it (e.g. Mashed potatoes in a 2-colored carrot ring - in my profile)
8. Tip: the coffee beans can be crushed in a plastic bag with a pan, for example
9. Note: Since ovens heat differently, we recommend using a meat thermo from the start to check the core temperature.