Entrecote Speared With Rosemary In A Red Wine And Honey Sauce – a delicious recipe with beef, entrecote beef, ground black pepper, olive oil, rosemary sprig, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cut most of the fat off the meat and slice into largish chunks (bigger than a bite).
2
Place in a bowl with the olive oil and pepper and give it all a good massage.
3
Spear two pieces of meat on each rosemary sprig.
4
Prepare the sauce by mixing all the ingredients together in a pot and bring to the boil.
5
When the sauce has been reduced by half, add the cornflour liquid. Stir until combined and the sauce has thickend a tiny bit. Remove from the flame.
6
Place a stove-top grill pan over high heat for 7 minutes, until smoking. Add some olive oil.
7
Grill the meat for a few minutes on each side, sprinkling each side with some of the coarse salt. Remove to a plate to rest for a minutes.
8
Drizzle the meat with the sauce and serve.
817
kcal
Calories
43
g
Fat
45
g
Carbs
68
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: For the beef, 1 kg entrecote beef, fresh coarse ground black pepper, olive oil, to taste, and more.
Yes, Entrecote Speared With Rosemary In A Red Wine And Honey Sauce falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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