Ribs, shallots, carrots, butter, wine and lots of love. Here are the ingredients for a successful meal, easy to perform and yet so good. A French dish as we like them, accompanied with a hot baguette that comes straight from the baker and the trick is done!
Shallot entrecote with butter-roasted carrots
Ingredients
Butter
Shallot
Entrecote
Medium carrots with their leaf
Instructions
Remove your meat before any preparation so that it is at room temperature for optimal cooking. (This is not mandatory).
Finely chop several shallots, about 3-4 medium shallots per person.
Cut the carrot tops and wash them with a brush under clear water. DO NOT PEEL.
Fry the shallots in two large butter hazelnuts with coarse salt.
Cook the carrots in a pan with butter and a lid over medium-high heat.
Turn them over after five minutes.
When the shallots are very colorful, crackle and begin to catch on the pan, deglaze LIGHTLY with red wine.
This should not be a shallot compote so remove the shallots after the wine has evaporated.
Add olive oil to the same pan to cook the steak.
After searing the meat on both sides, add a hazelnut of butter and leave the shallots on the other side of the pan and put the lid on.
Carrots are roasted when they can be cut with a fork.
Hop! The carrots are cooked, you can prepare and serve yourself a good glass of red wine.
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