2217 Entrecôte à la Béarnaise

Name: Entrecôte à la Béarnaise
Cuisine: France
Ingredients: sirloin steaks; meat glaze; sauce béarnaise; pommes château

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Season and grill the sirloin steaks; place on a long oval hot dish. At each end of the dish place a bouquet of small Pommes Château, brush the steaks lightly with some light Meat Glaze