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Beef Entrecote
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Beef Entrecote
A steak cut from the rib section of beef. It is boneless and has a
very thin layer of fat. Though steaks cut from the loin ends of the
rib are a finer quality steak, the whole rib may be used for entrecete.
Recipes powered
by RecipeCenter.com
Category: Beef, Entrees, Meats
Wine:
Mouton Cadet, France
Mouton Cadet is a blend of wines, from Château Mouton Rothschild and from neighboring châteaux and vineyards.
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Yield:
2 servings
Ingredients:
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1 |
large |
beef
sirloin - about 3/4 lbs |
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1 |
tsp |
cooking
oil |
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2 |
tbsp |
butter |
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1 |
tsp |
flour |
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2 |
x |
shallots, peeled/ sliced into rings |
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1/2 |
cup |
red wine |
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x |
salt and
pepper for seasoning |
Procedures:
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1 |
Season
the beef with salt and pepper. |
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2 |
Heat oil
and butter in a large pan. Add the steak and sear both sides
using high heat, about 3-4 minutes on each side. |
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3 |
Remove
the steak, then saute the shallots in the same pan for about 2
minutes. |
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4 |
Add the
flour, then pour in the wine and simmer for about 10-12 minutes. |
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5 |
Pour over
the steak. Garnish with parsley if desired. |
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6 |
Serve
with baked potatoes and salad. |
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Short Ribs
Tangy and delicious, these incredible Boneless Beef Short
Ribs have been braised to melt-in-your-mouth tenderness in a mild,
slightly sweet Horseradish Sauce. This unsurpassed comfort food is
perfectly paired with White Rice and Roasted Vegetable Medley. Home-cooked
goodness without all the work. Serves 2
Braised Short Ribs
$29.99 Buy It, Now! l More Info! |
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Cabernet Sauvignon
Cabernet Sauvignon is the king of all red wine grapes. It
is grown in all major wine producing countries, but in California it seems
to garner the highest honors. Although the grape has great attributes, it
excels when blended with other grapes, usually Merlot and Cabernet Franc
as done in Bordeaux.
More |
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Barbecuing and Grilling
Detailed recipes for over a dozen varieties of ribs and
sauces, from Carolina baby-backs to Kansas City-style barbeque, this book
will teach you how to make great-tasting ribs at home. Learn what cooking
techniques work best, including recipes for sauces, rubs, glazes, and
marinades
Ribs |
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This site was last updated on
07.06.2007
More information: Site Map
Copyright © 1997-2007 eGourmetChef.com All Rights Reserved.
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