Entrecôte with red wine butter

This week I am offering a roughly 600 gram marinated entrecote with red wine butter and an irresistible Mediterranean potato. Can it get more summery than that on the plate? Hardly!
Okay, I admit that putting together a red wine butter in the winter cold didn't go any further. The room temperature butter became ice cold in a few minutes and then it is not possible to mix it around. That's just the way it is, but in the end I was helped by the heat of the frying pan to sort it out. Get out the grill and cook but prepare as much as you can in the kitchen because now it's cold ⚓️?‍✈️❄️
For the feast I drink a perfectly suitable Merlot from the Italian wine house Tommasi. Here you can find the wine:https://grapevine.se/dryck/tommasi-le...https://www.systembolaget.se/produkt/...
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Meat
Cuisine French
Servings 4

Equipment

  • Frying pan or frying pan
  • Cutting board
  • Knife
  • Frying shovel

Ingredients
  

  • 4 discs Entrecote
  • 8 large Potatoes
  • Salt and black pepper
  • Rapeseed oil

Red wine butter

  • 1-2 Shallot
  • ¾ dl Red wine
  • 100 gram butter
  • 1 tbsp Herbes de Provence
  • Salt and black pepper

Mediterranean stir fry

  • 100 gram Sun-dried tomatoes
  • 100 gram Oliver
  • 1 Pepper
  • 1 bundle Spring onion

Video

Keyword Meat