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/...
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