Entrecote with tear pea and green pepper sauce

The best way to prepare a good entrecote is to use a good frying pan.

It is important that it does not have a non-stick coating and for that the Bra Professional is perfect, because it takes a lot of heat and that makes the meat toasty on the outside and undercooked on the inside.

If you want it more done, you just have to leave it for a couple more minutes.

Ingredients

1 entrecote of 400 g – it is very important that the meat is at room temperature so you have to take it out of the fridge at least half an hour before cooking it.

for the sauce

1 green pepper tart

300 ml of liquid cream

1 tablespoon of meat concentrate

1 tablespoon cognac

for the peas

350 g peas in pods

5 tablespoons of water

Preparation

For the sauce, crush half the green pepper. Mix all the ingredients in a saucepan and bring to a boil. Let cook until the sauce thickens. Reserve

For the peas, shell the peas and put them in a pan with a little water. Give a boil and drain.

For the meat, heat the skillet over medium-high heat. Brush the entrecote with a little extra virgin olive oil and season with coarse salt and freshly ground black pepper.

Put in the pan and let brown without touching it for about 2 minutes. Flip it over and cook for another two minutes. If we like it more done, we will leave it for a couple more minutes on each side.

Serve with peas and sauce.

Photography and recipe by Loleta .

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