Recipe

Entrecote With Marsala Champignon Recipe

Add Step-by-Step Photos	Chriesi / All my dishes 8 months ago My first entrecote that I have ever made. Prep:20m Cook:35m Servings:2	Chriesi
	marsala beef mushroom

Details

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bluewatera

canadiangi

Ingredients

2 entrecôte

salt, pepper

oil

2 parsley roots

2 carrots

100 ml beef stock

fresh parsley

3 big potatoes

200 ml heavy cream

nutmeg, salt, pepper

ementaler cheese

1 tablespoon butter

200 g champignon

100 ml Marsala

200 ml beef stock

2 twig thyme

3 leaves sage

1 twig rosemary

1 bay leaf

1 shallot

salt, pepper

Directions

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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