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🍽️ Juicy Entrecôte with Creamy Gorgonzola Sauce and Soft Wheat

790 kcal · 30 min · 4 servings

Ingredients

• 100 g Soft Wheat
• Salt
• 2 Beef Entrecôtes (180 g each)
• black pepper (from the mill)
• 1 tbsp Vegetable oil
• 1 fresh Fig
• 130 g Whipping cream
• 80 g Gorgonzola
• Salt
• black pepper (from the mill)

Instructions

1. 1. Turn on the oven and set it to 90 degrees Celsius with top and bottom heat.
2. 2. Cook the soft wheat in salted water according to the package instructions for about 10 minutes.
3. 3. Drain the wheat and keep it warm.
4. 4. Season the entrecôte steaks generously with salt and pepper.
5. 5. Heat oil in a large pan.
6. 6. Sear the meat for about 4 minutes on each side.
7. 7. Place the steaks on a baking sheet.
8. 8. Place the tray in the preheated oven to keep the meat warm.
9. 9. Reheat the pan used for the meat.
10. 10. Wash the fig thoroughly.
11. 11. Cut the fig into wedges.
12. 12. Fry the fig wedges in the pan.
13. 13. Deglaze the pan with cream.
14. 14. Cut the Gorgonzola into small cubes.
15. 15. Stir the cheese into the sauce until it has melted.
16. 16. Let the sauce come to a brief boil.
17. 17. Season the sauce with salt and pepper to taste.
18. 18. Portion the soft wheat and the entrecôte steaks onto two plates.
19. 19. Drizzle the meat and wheat with the Gorgonzola sauce.

Nutrition per serving

• kcal: 790
• Protein: 53 g · Fett/Fat: 47 g · Carbs: 36 g