Entrecote Speared With Rosemary in a Red Wine and Honey Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 16 |
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For my 46th birthday my husband treated me to a one-evening cooking course. It must have been one of the most enjoyable evenings I've ever had. This recipe is from that course. Ingredients:
1 kg entrecote beef |
fresh coarse ground black pepper |
olive oil, to taste |
fresh rosemary sprig |
olive oil, for stove-top grilling |
coarse salt |
400 ml red wine |
salt and pepper |
1 cup beef broth |
1/2 cup honey |
4 sprigs fresh rosemary, finely minced |
1 -2 tablespoon cornflour, mixed in a little |
wine or 1 -2 tablespoon water |
Directions:
1. Cut most of the fat off the meat and slice into largish chunks (bigger than a bite).
2. Place in a bowl with the olive oil and pepper and give it all a good massage.
3. Spear two pieces of meat on each rosemary sprig.
4. Prepare the sauce by mixing all the ingredients together in a pot and bring to the boil.
5. When the sauce has been reduced by half, add the cornflour liquid. Stir until combined and the sauce has thickend a tiny bit. Remove from the flame.
6. Place a stove-top grill pan over high heat for 7 minutes, until smoking. Add some olive oil.
7. Grill the meat for a few minutes on each side, sprinkling each side with some of the coarse salt. Remove to a plate to rest for a minutes.
8. Drizzle the meat with the sauce and serve.
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