Entrecôte with whisky sauce
The creamy sauce, flambéed with whisky and refined with Dijon mustard, is the star of this dish. Simple to prepare and very delicious. You might consider doubling the amount – it's so good. The entrecôte or rib-eye steak, fried to your preferred cooking point, doesn't mind being the supporting act for once. I served with parsnip-potato puree and vegetables.
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Sauce |
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1
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A large cube of butter |
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2-4 tbsp
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Whisky of your choice
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100 ml
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Full cream |
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50 ml
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Beef bouillon
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1 tsp
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Dijon mustard
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Salt and pepper for seasoning
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4
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Entrecôte or rib-eye steaks |
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400 g
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potatoes, floury cooking |
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600 g
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Parsnips
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1 litre
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Water
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| Butter, salt and nutmeg for seasoning and seasoning |
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Heat a shallow pan over medium heat and melt the butter in it.
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Pour in the whiskey and light it. Be cautious, there can be an enormous flame, but it burns quickly. Never flambé under the extractor hood when it's on – switch it off!
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Once the flame has gone out, add the cream and bouillon and stir in the mustard.
Let the sauce simmer a little and season with salt and pepper. If you like, you can add a teaspoon of whiskey. -
Season the meat you have chosen with salt and pepper and fry on both sides to the desired cooking level.
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Peel the potatoes and parsnips, cut into large cubes and cook in salted water. When cooked, drain the water and mash the potatoes and parsnips with a potato masher. Stir in a bit of butter and nutmeg — season to taste with salt – done.
SERVING | Spoon some sauce on the plates, and place the meat on top. Serve the mash in separate bowls. This dish goes well with vegetables such as small carrots, broccoli or green beans.
