Entrecôte in Mushroom Crust on Two-Yolk Sauce with Potato and Leek Buns

For the entrecôte in a mushroom crust on two-yolk sauce with potato and leek buns, knead the flour, yeast, butter, egg, milk and spices into a firm yeast dough, let it rise once, mix with the strained potatoes, add the onion and leek mixture, form buns and bake in the oven at 180°C for about 20 minutes.

Wash the mushrooms, cut them into leaves and fry them with the onion in butter. Season with parsley, salt and pepper. Sear the entrecôte on both sides, cover with the mushroom mixture and roast in the oven at 200°C for 8 – 10 minutes.

Reduce brown stock and Zweigelt and thicken with cornstarch if necessary before serving. Make a mirror with the sauce, place the entrecôte in the mushroom crust on top and serve with boiled green beans and potato buns.

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