Entrecôte with Fried Onion Rings on Broad Runner Beans and Glazed Carrots
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 port. Entrecôte, approx. 230 g each
- 3 clove (s) garlic, pressed down
- 3 sprigs rosemary
- 500 g broad beans (runner beans)
- 1 tablespoon butter
- 8 small carrots (bunch carrots)
- 1 teaspoon powdered sugar
- 1 teaspoon butter
- 2 onions)
- 250 ml oil (sunflower oil)
- 150 ml beef broth
- 2 tablespoon sour cream
- 2 cl brandy
- 1 teaspoon tomato paste
- 1 teaspoon mustard, medium hot
- Balsamic vinegar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean the runner beans and cut them diagonally into approx. 5 cm long diamonds. Cut the carrot greens to about 3 cm and peel the carrots. Blanch the beans for 6 minutes, carrots for 2 minutes separately in boiling water, rinse in cold water, drain and dry thoroughly with kitchen paper.
- Melt 1 tablespoon butter in a pan with a high rim, toss the beans in it, heat and season with salt and pepper.
- Spread the powdered sugar in another pot or pan, melt it, add 1 teaspoon butter, stir and toss the carrots in it. Pepper and salt a little.
- Heat 250 ml of oil in a suitable saucepan. Peel the onions, cut into fine rings and fry in the oil. This takes about 4-5 minutes. Drain through a hair sieve and collect the oil. Keep the onion rings warm in the pan with the beans.
- Heat 2 tablespoons of the oil in a pan again, season the steaks with pepper and salt and sear them for almost 2 minutes on each side. Place the garlic cloves and rosemary sprigs between the steaks. Place everything on a plate and place it in the oven preheated to 80 ° for 15-20 minutes.
- Pour off the remaining fat from the pan and deglaze the roasting mixture with the broth and brandy. Pour in the cream, stir and season with tomato paste, mustard, balsamic vinegar, pepper and salt. Take the steaks out of the oven and stir the leaked liquid into the sauce.
- Pour a saucepan on the plate, place the meat on it and spread the vegetables around it. Serve with boiled potatoes or spaetzle.
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