The Ingredient

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Servings: 2-4

Servings: 2-4

ENTRECÔTE STEAK

1 thumb-sized piece of ginger

2 red chilies

2 tablespoons oil

1 entrecôte steak (about 3 cm thick)

300 g fresh porcini mushrooms

1 to 2 hops vines

1 to 2 tablespoons olive oil for browning

1 tablespoon butter

1 teaspoon chopped parsley

1-2 teaspoons coarse sea salt

1-2 teaspoons pepper from the mortar

TARRAGON SAUCE

Tarragon sauce ingredients:

30 ml white wine vinegar

50 ml dry white wine

4 to 5 peppercorns (white)

2 shallots

200 g butter

3 egg yolks

Pinch of salt

Dash of cayenne pepper

½ bunch of tarragon

Allergens are marked in bold

Download full recipe

Step 1

Step 1

Peel and finely chop the ginger. Slice the chilies into rings.

Using a mortar and pestle, crush the ginger, chilies, and 1 to 2 tablespoons olive oil into a paste. Rub the paste into the meat and marinate for about half an hour. While the meat is marinating, clean the mushrooms and cut lengthwise into thin slices.

Step 2

Step 2

Wrap the hops vines around the meat and loosely knot. Add oil to a hot cast iron skillet, then sear the meat on level 9 over high heat for about 1 to 2 minutes per side, then reduce the heat to level 3 and continue to cook slowly for another 3 minutes per side. Let the steak rest for about 6 minutes.

Step 3

Step 3

In the meantime, add butter to a pan and slowly sauté the porcini mushrooms on level 5 over medium heat for about 4 to 5 minutes, then season with salt and pepper and sprinkle with parsley. Slice the steak and season with salt and pepper before eating. Serve with the mushrooms and the tarragon sauce.

Step 4

Step 4

Tarragon sauce preparation:

Add the white wine vinegar, wine, pepper, and finely chopped shallots to a small pot and cook on level 3 until the liquid has been reduced to about one third of the original volume. Afterwards, strain through a sieve and set the stock aside to cool.

Step 5

Step 5

Melt the butter on level 1-2 (the melted butter should be lukewarm before using). Add the egg yolks and the stock reduction to a stainless steel bowl. Position the bowl over a hot water bath and, using a whisk, beat briskly for about 4 minutes until frothy.

Step 6

Step 6

Slowly drizzle the lukewarm butter into the beaten egg mixture, stirring gently. Fold in the chopped tarragon and season to taste with salt and a dash of cayenne pepper.

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