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Reindeer entrecote with Sami sauce
On my griddle, I cook a whole roasted entrecôte from the sardines together with raw fried potatoes and Sami sauce. Simple in its preparation and seasoning but with complex flavors that will make any true foodie's eyes water.
Equipment
- Frying pan or frying pan
- Frying shovel
- Putty shovel
- Knife
- Cutting board
Ingredients
- 600 gram entrecote of reindeer.
- 600 gram potato
- Rapeseed oil and butter
- Salt & Pepper
Sami sauce
- 3 dl Crème fraîche
- 3 dl cream 40 %
- 1 dice veal broth
- 2 tbsp tarragon
- Salt & Pepper
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