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Double rib steak tenderloin roast Recipe

Double rib steak tenderloin roast

Recipe Ingredients for Double rib steak tenderloin roast

2 pcs Entrecotes doubles
some Salt
some Pepper
1 tbsp Butter
150 grams Salted butter
1 bunch Parsley
1 / 2 tsp Fresh thyme (1 / 2 bunch)
1 / 2 tsp Fresh marjoram
1 / 2 tsp Fresh sage
1 / 2 tsp Fresh basil
1 / 2 tsp Lovage fresh
1 / 2 tsp Fresh rosemary
1 pc Garlic
1 tsp Mustard
3 / 4 tsp Mild curry
1 / 2 St Lemon: shell rubbed off
1 tsp Lemon juice
1 / 2 tsp Worcestershire sauce
1 tsp Cognac
50 cl Cream (add them at the end!)

Double rib steak tenderloin roast Recipe Directions

Preheat the oven to 80 ° C and mitwärmen a plate. Entrecotes the doubles season with salt and pepper. In the hot clarified butter all around (even at the ends), depending on the thickness of the meat sear 2 1/2-3 minutes strong. Immediately on the preheated plate and let it in the oven at 80 ° C for 60 minutes (saignant, bloody) pull up 1 1 / 2 hours (a point, pink) even.

The salted butter at room temperature can be soft. Then so long with a wooden spoon, stir vigorously until apiculus form. Finely chop all the herbs and butter. Peel the garlic clove through a press and. The mustard, curry, lemon zest, Worcestershire sauce and brandy, including work. Season with salt and pepper. If the Kräutebutter long time in advance are cooked, cool.

Immediately before serving, froth the herb butter in a saucepan and drain. To stir in the cream. The doubles entrecotes cut perpendicular to the fiber in meat slices, return to the plate and pour the butter sauce. Serve immediately.


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