Entrecote Roasted Pink

For the entrecote, wash the double entrecote, pat dry. It should be at room temperature. Then vacuum meat, some herb butter, the herbs as well as the garlic clove (sliced) in a bag and let it sit in the vegetable bowl of the refrigerator for at least 12 hours.

Remove from the refrigerator 1 hour before cooking. Open the vacuum bag, wipe off the herbs and garlic. Heat a pan until hot, heat a little oil in it and immediately sear the meat on all sides.

Cook in a preheated oven at 65 degrees – on the rack – for about 40 minutes until pink. In the meantime, pour the stock from the vacuum bag into a small casserole dish, heat it up and deglaze the roast stock with it.

Pour 50 ml of red wine, dissolve the roast stock and boil down again to half the liquid. Gradually add 1 tbsp cold butter in flakes to the stock.

Arrange the meat on a plate and pour the gravy over it.

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