← All recipes

🍽️ Pink-cooked Entrecôte steaks with crispy bacon crust and shallot sauce

468 kcal · 30 min · 4 servings

Ingredients

• 4 entrecôtes (à approx. 250 g)
• sea salt
• pepper (from the mill)
• 2 tbsp ghee
• 4 sprigs rosemary
• 4 stems savory
• 2 shallots
• 1 tbsp flour
• 250 ml meat broth
• ground caraway
• 2 tbsp breadcrumbs

Instructions

1. 1. Preheat the oven to 80 degrees Celsius fan setting.
2. 2. Rinse the entrecôte steaks briefly under running water.
3. 3. Pat the steaks completely dry with kitchen paper.
4. 4. Cut the fat for the crust into small cubes.
5. 5. Season the steaks generously with salt and pepper.
6. 6. Heat ghee (clarified butter) in a frying pan.
7. 7. Sear the steaks on each side over high heat.
8. 8. Place the steaks on a baking tray lined with aluminum foil.
9. 9. Distribute the herbs over the steaks.
10. 10. Cover the tray tightly with aluminum foil.
11. 11. Place the tray in the preheated oven.
12. 12. Cook the steaks to a pink center for about 20 minutes.
13. 13. Pour the cooking fat from the pan into a container.
14. 14. Peel the shallots.
15. 15. Dice the shallots finely.
16. 16. Sweat the shallots in the remaining pan juices until lightly golden brown.
17. 17. Sprinkle flour over the shallots.
18. 18. Deglaze the mixture with broth.
19. 19. Let the sauce simmer until slightly thickened.
20. 20. Season the sauce with salt, pepper, and cumin.
21. 21. Melt the previously separated fat in a small pan.
22. 22. Fry the fat cubes until crispy and golden brown.
23. 23. Stir the breadcrumbs into the crust mixture.
24. 24. Sweat the crust mixture until golden brown.
25. 25. Remove the steaks from the oven.
26. 26. Place the steaks on plates or wooden boards.
27. 27. Sprinkle the finished crusts over the steaks.
28. 28. Serve the shallot sauce separately.

Nutrition per serving

• kcal: 468
• Protein: 56 g · Fett/Fat: 24 g · Carbs: 7 g