Smoked Entrecôte from Grill with Refined Red Wine Sauce and Fennel with Sun-dried Tomatoes and Potatoes

Summary

Ingredients

Ingredients for the smoked entrecôte from the grill:

• 1 ½ kg entrecôte, hung well
• Sea salt and pepper from the mill
• 2 sprig (s) thyme
• 2 sprig rosemary
• 1 bunch basil
• 2 cloves garlic)
• 2 tablespoon olive oil
• 2 tablespoon mustard, grainier
• Smoking chips (whiskey or cherry or hickory aroma)
• butter

Ingredients for the fennel with sun-dried tomatoes:

• 4 small fennel bulb (s) or 2 large ones
• 2 tablespoon olive oil
• 1 onion (s)
• 1 clove garlic
• lemon zest
• salt and pepper
• 3 tablespoon tomato (s), dried
• 1 sprig thyme
• 1 sprig rosemary
• 1 sprig sage
• 1 sprig oregano or bunch Italian herbs instead the individual herbs
• 120 ml white wine
• 250 ml vegetable stock
• 1 pinch (s) sugar

Ingredients for the pan potatoes:

• 500 g potatoes, waxy
• 2 shallot (s)
• 1 clove garlic
• 1 sprig rosemary
• 1 stalk parsley
• 50 g butter
• Salt and pepper from the mill
• 1 tablespoon olive oil

Ingredients for the red wine sauce:

• 2 shallot (s)
• 20 g butter
• 5 peppercorns
• 0.5 tablespoon ½ sugar
• 1 teaspoon honey
• 2 tablespoon tomato paste
• 240 ml red wine, drier
• 350 ml beef stock
• 1 clove garlic
• 1 sprig thyme
• salt and pepper
• possibly flour butter
• Flakes butter

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Instructions

1. Rub the meat neatly on all sides with salt and pepper. Heat the gas grill to 80 ° C on the lowest setting. Soak the smoke chips in water for about 15 minutes.
2. Then put the chips in a smoking box or smoking container and place on a direct flame. As soon as the chips start to smoke, smoke the meat on the low temperature method for about 3 hours. It is best to keep an eye on the meat with a grill thermometer and it is best to smoke it to a core temperature of 52 ° C. This produces a juicy result.
3. In the meantime, wash the herbs for the gremolata and shake dry. Pluck the thyme and chop it together with the rosemary and basil. Peel and finely dice the garlic, mix everything with the coarse mustard and olive oil and let it rest.
4. When the core temperature of 52 ° C has been reached, remove the meat and let it rest briefly, then fry it briefly on all sides with a little butter in the pan over full heat and let it take color. Keep pouring the melted butter over the meat. Then coat the meat with the gremolata, wrap it in aluminum foil, let it rest for about 10 minutes and then serve. The meat then has a core temperature of around 54 - 55 ° C and is medium rare, if you want it medium, you should cook it to 57 - 58 ° C.
5. First clean and wash the fennel, chop the greens. Halve the tubers and quarter or sixth, depending on the size, and fry on all sides in olive oil. Now cut the onion into cubes and the garlic clove. Cut the lemon peel into small pieces or take a little zest and add. Now add a pinch of sugar and season with salt and pepper and add the dried tomatoes. Sweat everything briefly, deglaze with white wine and reduce briefly, then fill up with vegetable stock. Let everything simmer briefly, about 10-15 minutes depending on the size of the fennel. Round off with the chopped fennel greens.
6. Do not peel the potatoes, but wash and let them dry. Then cook as usual until they are done, then leave to cool.
7. Then fry in a pan with a little olive oil and a little butter. It would be good if they got a small crust, you need a good pan for this, don`t pan around like crazy, and let it fry sometimes. Season with salt and pepper and add another piece of butter, add the garlic and shallots and sweat with them. Wash and dry the herbs, then cut into small pieces, add just before serving and then serve.
8. For the red wine sauce, peel and finely dice the shallots. Heat the butter and add the shallots and sauté until golden. Mash the peppercorns, add to the shallots with the sugar and tomato paste and sweat for about 4 minutes. Deglaze the sauce mixture several times with approx. 80 ml red wine and let it reduce. Repeat this process about three to four times, depending on the intensity of the taste. Then add the beef stock and bring to the boil, remove the resulting foam. Mash the garlic and thyme, add over low heat and simmer for 10 minutes. Add the honey. Season the sauce with salt and pepper and, if necessary, thicken with flour butter. Then strain the sauce through a sieve and carefully stir the fine flakes of butter into the sauce with a flat sauce ladle.
9. Tobias prepared this recipe as a main course in the program “The Perfect Dinner” - Day 5 from Bielefeld on Friday, September 4th, 2020.

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