Entrecôtes in Balsamic Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pieces entrecôte, approx. 180-200g
- 300 ml balsamic vinegar, dark
- 2 sprigs rosemary
- salt and pepper
- 40 g butter
- 2 teaspoons mustard, hotter
- butter, for frying
Print Recipe
Pin Recipe Instructions
- Reduce the balsamic vinegar with the rosemary by half. Remove the rosemary, season the sauce with salt and pepper.
- Brush the meat with mustard, season with salt and pepper. First fry it vigorously in the clarified butter, then continue frying on a lower level if desired (e.g. medium).
- Stir the 40g butter into the sauce, do not let it boil anymore.
- Arrange everything together.
- Potato gratin and broccoli go very well with this.
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