Entrecote with Mushrooms and Whole Onions
Entrecote with mushrooms and whole onions is a recipe featuring fresh ingredients from the beef category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g mushrooms (or champignons)
- olive oil
- butter
- Salt
- Pepper (freshly ground)
- 8 onions
- 4 entrecôtes (about 180 g each)
- 100 ml beef stock
- 100 ml red wine
Instructions
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1.
Preheat the oven to 180°C.
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2.
Clean and slice the mushrooms. Heat 1 tbsp olive oil and 1 tbsp butter, then sauté the mushrooms over high heat until they begin to release liquid; remove from the stove before they become watery. Season with salt and pepper.
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3.
Trim the ends of the onions and peel only the outer skins. Spread 2-3 tbsp olive oil in a baking dish and roast the onions at high temperature for about 30 minutes.
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4.
Heat 2 tbsp oil in a pan and sear each entrecôte for 3-5 minutes per side (medium), turning with tongs. Lift the steaks and set aside warm. Deglaze the pan with beef stock and wine, reduce to half, then stir in 1 tbsp cold butter. Season with salt and pepper.
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5.
Plate the meat with the roasted onions, briefly reheat the mushrooms, place on top, drizzle with sauce, and serve immediately.
