Entrecote in Olive Crust

Remove the entrecôte from the refrigerator 30 minutes before browning. Preheat stove with baking tray to 80 °C.

Olive mixture: mix breadcrumbs to and with lemon zest, add olive oil, mix everything together well.

Entrecote: Heat oil in a frying pan. Fry the meat in batches on both sides for about 1 minute, turning to the other side when a crust has formed, season. Place the entrecotes on the baking tray one next to the other. Spread olive mixture evenly over entrecotes. Dab up drippings with paper towels, set pan aside and continue to use for sauce.

Low cooking: 20 min in the middle of the oven heated to 80 °C. Set temperature to 250 °C broiler or possibly top heat. Bake entrecotes on the top rack for about 5 min. The meat can then be kept warm at 60 °C in the middle of the oven for up to half an hour.

Sauce: pour wine and soup into the same roasting pan, loosen drippings. Simmer liquid over medium heat until reduced by half. Remove skillet from heat. Add butter in portions, stirring with whisk. While doing so, place skillet briefly on stovetop now and then to warm sauce just slightly; it should not make. Stir until the sauce is creamy, season, bring to the table on the spot.

Goes well with:

Roast potatoes and steamed root vegetables.

Our tip: Use sweet red wine for a sweet note and rather dry wine.

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