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Home Ribeye Steak Marinades With Real Maple Syrup

Entrecote With Marsala Champignon Recipe

Ingredients

How to make it

  • First prepare potato gratin.
  • Peel potato and with a help of a mandoline slice.
  • Butter a muffin form of six.
  • Preheat oven to 200°C. In each form put a layer potato, add salt, pepper and nutmeg.
  • Pour some heavy cream over and add some cheese.
  • Countine doing it as long as it is full.
  • Bake for 25 minutes.
  • Slice mushroom and fry in butter, put aside.
  • Pour Marsala, stock in a pot, add herbs and shallot. Reduce and add fried mushroom.
  • Chop veggies in small cubes and roast in butter.
  • Add stock and cook until it is steamed.
  • Before serving stir in some fresh chopped parsley.
  • Heat oil and fry entrecôte while turning often: 3/4-1 minute if you want it rare, 1 1/2 for medium rare, 2 1/2 medium and for 4 minutes if you want it well done. This applies for an entrecôte that is about 150 g.
  • When fried season withs alt and pepper.
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The Cook

chriesi Zuerich, CH

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