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Entrecote with choron sauce and watercress

Entrecote with choron sauce and watercress

Entrecote with choron sauce and watercress

Ingredients

  • 1 entrecote of 180 g 

  • freshly ground black pepper

  • Fleur de sel

  • For the choron sauce:

  • 300 g salted butter

  • 1 tbsp tomato purée

  • 1 beef tomato, peeled and finely chopped (or 150 g canned diced tomatoes)

  • a few tarragon leaves, finely chopped

  • a few sprigs of chervil, finely chopped

  • 1.5 dl white wine

  • 1.5 dl tarragon vinegar

  • 1 shallot, finely chopped

  • 1 bay leaf

  • 1 sprig of thyme

  • a few crushed black peppercorns

  • tarragon stems

Preparation

For the choron sauce:

Sauté the shallot over low heat, and add the remaining ingredients (white wine, tarragon vinegar, bay leaves, thyme, peppercorns and tarragon stems)

Let it reduce by half and strain the reduced liquid.

Meanwhile, melt the butter over the heat.

Whisk the egg yolks with the reduced liquid into a thick foam and gradually pour in the melted butter. Now add the tarragon, chervil, tomato purée and tomato.

Season the meat, and place it in the preheated SnackTastic® (185 degrees)

Grill for 5 minutes on one side, turn over and cook for another 5 minutes

Products

138540

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