2220 Entrecôte aux Champignons

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season and shallow fry the sirloin steaks in butter; arrange on a suitable dish. Deglaze the pan with 1 dl ( fl oz or ½ U.S. cup) mushroom cooking liquor and reheat 40 small cooked mushrooms in it; remove them and place on the steaks.

Add dl (5 fl oz or U.S. cup) Sauce Demi-glace to the remaining liquid, reduce by half and pass through a fine strainer. Enrich and thicken this by shaking in 50–60 g (2 oz) butter; coat the steaks lightly with a little of the sauce and serve the rest separately in a sauceboat.