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Recipe Entrecote With Bundles Of Vegetables Au Gratin


Entrecote With Bundles Of Vegetables Au Gratin

Recipe yeld 2 servings

Ingredients

400 G Sirloin Of Beef With Fat
2 Tablespoons Olive Oil
Rooms
White Pepper
50 G Butter
For The Outline:
1 Head Romaine Lettuce
60 G Butter
200 G Mixed Vegetables (carrots, Leeks) To Brunoise

Amount Per Serving Calories: 870


Method

Detached from the single head of lettuce leaves, wash, drain, blanch briefly in a pot with boiling salted water, then lay them side by side on a towel so that they can dry out.
Melt 30 g butter gently in a saucepan, add the mixed vegetables brunoise and let brown over a moderate heat for 4-5 minutes.
Prepare the lettuce leaves with two rectangles, place the center of each half of the sauteed vegetables, then close them by forming bundles of flat and wide.
Arrange in a buttered baking dish, moisten with the remaining butter, melted, and let them brown in the oven at 180 degrees for 15-20 minutes.
Heat olive oil in a pan, add the sirloin of beef and brown over high heat on both sides for a few moments.
Add salt and pepper, then add the butter and cook over medium heat until the desired point, wetting its meat with the bottom that is formed in the container and turning several times.
Cut the meat into thick slices, arrange them into two individual plates along with a bundle of vegetables and serve.
If you wish, you can enhance the outline with fries and tomato puree.

Find recipes for Main Dishes based on Beef


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