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🍽️ Juicy Entrecote with Creamy Mushroom Sauce

828 kcal · 30 min · 4 servings

Ingredients

• 200 g fresh button mushrooms
• 1.5 shallots
• 1 clove garlic
• 2 slices entrecôte (kitchen-ready, approx. 160-180 g each)
• salt
• pepper (from the mill)
• 2 tbsp vegetable oil
• 1 tbsp flour
• 50 ml dry white wine
• 200 ml whipping cream
• nutmeg (freshly grated)

Instructions

1. 1. Preheat the oven to 100 degrees Celsius with top and bottom heat.
2. 2. Clean the mushrooms thoroughly.
3. 3. Slice half of the mushrooms into thin strips.
4. 4. Finely chop the remaining mushrooms.
5. 5. Peel the shallots and the garlic.
6. 6. Finely chop the shallots and the garlic.
7. 7. Rinse the meat under running water.
8. 8. Pat the meat dry with kitchen paper.
9. 9. Season the meat with salt and pepper.
10. 10. Heat 2 tablespoons of oil in a large pan.
11. 11. Sear the meat on both sides over high heat.
12. 12. Place the pan in the preheated oven.
13. 13. Cook the meat in the oven for 10 to 15 minutes until pink inside.
14. 14. Remove the pan from the oven and place it on the stove.
15. 15. Sauté the shallots and garlic in the pan juices until translucent.
16. 16. Add all the mushrooms to the pan.
17. 17. Sauté the mushrooms briefly.
18. 18. Dust everything with flour.
19. 19. Let the flour toast briefly.
20. 20. Deglaze the pan with wine.
21. 21. Pour in the cream while stirring constantly.
22. 22. Simmer the sauce over medium heat for about 5 minutes.
23. 23. Season the sauce with salt, pepper, and a pinch of nutmeg.
24. 24. Take the meat out of the oven.
25. 25. Let the meat rest briefly.
26. 26. Plate the meat on pre-warmed plates.
27. 27. Drizzle the mushroom sauce over the meat.
28. 28. Serve the dish as desired with parsley potatoes and vegetables.

Nutrition per serving

• kcal: 828
• Protein: 63 g · Fett/Fat: 58 g · Carbs: 10 g