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Whole roasted Entrecôte with truffle béarnaise sauce on browned butter
Imagine a whole roast entrecôte from a really happy cow served with a hand-beaten béarnaise on browned butter and grated truffle in. Enjoy together with some raw roasted root vegetables and a glass (or two) of wine from Italian Tommasi. For me, it's really nice party food that you can cook at home with reasonable ease, as long as the sauce doesn't burst. Should it now happen, you can easily save it, which I show in the video. If you eat the corresponding dish at the pub, it will easily cost 500.- including a glass of wine. If you cook it at home in the kitchen or on the grill, it only costs a quarter of the price and twice as good as well. Or like a takeaway pizza...Enjoy your weekend my friends
Ingredients
- 600 gram whole piece of entrecôte
- 400 gram potato
- 400 gram carrots
- 200 gram Haricot's host
- rapeseed oil to fry in
- black pepper
- salt
Bearnaise sauce on browned butter and grated truffle
- 2-3 tbsp tarragon
- 350 gram butter
- 1-2 tbsp water
- 2 egg yolks
- possibly 2 tsp vinegar
- 1 small truffle https://kaptenmat.se/webbshop/svart-hel-tryffel-15-gram-fri-frakt/
- salt
- black pepper
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