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🍽️ Juicy Entrecôte Steaks with Mushrooms and Oven Onions

544 kcal · 30 min · 4 servings

Ingredients

• 400 g mushrooms (or mushrooms)
• olive oil
• butter
• salt
• pepper (from the mill)
• 8 onions
• 4 entrecôtes (approx. 180 g each)
• 100 ml beef stock
• 100 ml red wine

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Clean the mushrooms and slice them.
3. 3. Heat 1 tablespoon of oil and 1 tablespoon of butter in a pan.
4. 4. Fry the mushroom slices over high heat.
5. 5. Remove the pan from the heat just before the mushrooms start to release water.
6. 6. Season the mushrooms with salt and pepper.
7. 7. Trim the ends of the onions.
8. 8. Remove only the outer skins of the onions.
9. 9. Grease a baking dish with 2 to 3 tablespoons of oil.
10. 10. Place the onions in the prepared dish.
11. 11. Roast the onions in the hot oven for about 30 minutes.
12. 12. Heat 2 tablespoons of oil in a separate pan.
13. 13. Fry the entrecôte steaks for 3 to 5 minutes per side, depending on thickness.
14. 14. Turn the steaks using a spatula.
15. 15. Remove the steaks from the pan and keep them warm.
16. 16. Deglaze the pan juices in the pan with beef stock and wine.
17. 17. Reduce the sauce to about half its volume.
18. 18. Stir 1 tablespoon of cold butter into the sauce.
19. 19. Season the sauce with salt and pepper.
20. 20. Plate the steaks with the roasted onions.
21. 21. Reheat the mushrooms briefly in the pan.
22. 22. Place the mushrooms on top of the steaks.
23. 23. Drizzle the dish with the sauce and serve immediately.

Nutrition per serving

• kcal: 544
• Protein: 60 g · Fett/Fat: 29 g · Carbs: 7 g