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 .
