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entrecote with choron sauce and watercress



1 rib steak of 180 gm
Black pepper from the mill
Fleur de sel
For the choron sauce:
300 gm salted butter
1 tbsp tomato purée
1 tomato peeled and finely cut (or 150 gm canned tomato pieces)
Some finely chopped dragon leaves
A few sprigs of finely chopped chervil
1 finely chopped shallot
1,5 dl white wine
1,5 dl tarragon vinegar
1 finely chopped shallot
1 bay leaf
1 sprig of thym
Some cracked black pepper
Tarragon stems


For the choron sauce
Fry the shallot over low heat and add the rest of the ingredients (white wine,tarragon vinegar, bay leaf, thyme, peppercorns and tarragon stems)
Let it reduce to half and filter the boiled liquid
In the meantime melt some butter on the stove
Beat the egg yolks with the boiled liquid until you have a solid foam and gradually poor the melted butter onto it.
Now add the tarragon, chervil, tomato purée and tomato.
Season the meat and put it in the preheated SnackTastic® (185 degrees)
Grill for 5 minutes on one side, turn it over and cook for another 5 minutes