Entrecôte with Mushroom Cream Sauce

Ingredients

• 200 g fresh button mushrooms
• 1.5 shallots
• 1 Garlic clove
• 2 slices of entrecôte (ready to cook, about 160-180 g each)
• Salt
• black pepper (freshly ground)
• 2 tbsp Vegetable oil
• 1 tbsp flour
• 50 ml dry white wine
• 200 ml whipping cream
• freshly grated nutmeg

Instructions

1. 1.

   Preheat the oven to 100°C (212°F) with both top and bottom heating.

2. 2.

   Clean the mushrooms; slice half into thin strips and finely chop the rest. Peel and finely chop the shallots and garlic.

3. 3.

   Wash the meat, pat dry, season with salt and pepper, then sear it in a hot pan with 2 tbsp oil on both sides until browned. Transfer to the preheated oven and cook for 10-15 minutes until pink inside.

4. 4.

   Sauté the shallots and garlic in the same pan until translucent, add the mushrooms, cook briefly, then sprinkle with flour. Stir lightly, deglaze with wine, and pour in cream while stirring. Simmer over medium heat for about 5 minutes, seasoning with salt, pepper, and a pinch of nutmeg.

5. 5.

   Remove the meat from the oven, let it rest briefly, then plate on warmed dishes. Drizzle with mushroom sauce and serve optionally with parsley potatoes and chosen vegetables.