This exquisite dish comes from Georgia.
If you have tried this entrecôte, you will know how good Georgian cuisine is.
Defrost puff pastry as directed. For anchovy butter, mix butter with anchovy paste, season with juice of one lemon and Worcestershire sauce.
Flatten entrecôte with palms of hands. Score tendon with a sharp kitchen knife.
Heat oil very high in a frying pan. Sear entrecôte for 5 minutes on each side. Season with salt and pepper. Cool. Brush all around with the anchovy butter.
Layer the thawed puff pastry sheets on top of each other. Roll out on a floured surface. Wrap the entrecôte in it. Press edges of pastry well together on top. Place leftover dough on top as garnish.
Mix egg yolks. Spread on top of dough. Place on a baking tray rinsed with cold water in the heated oven on the middle shelf.
Baking time: 20 min.
Electric oven: 220 °C .
Gas stove: level 5 or 1/2 large flame.
Remove the entrecôte from the stove. Arrange on a platter.
Garnish with washed cress and washed, quartered tomatoes.
About 635 calories / 2658 joules.
As an elegant lunch. It goes well with a baked bowl of mixed leaf salad. And for a drink, an Ahrburgunder.
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