2223 Entrecôte à la Hôtelière

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.

Cover with 150 g (5 oz) Maître d’Hôtel Butter mixed together with 1 tbs dry Duxelles which has been well flavoured with onion and shallot.

Deglaze the pan with dl (5 fl oz or U.S. cup) white wine and reduce by two-thirds. Add 1 tbs melted Meat Glaze and pour over the prepared steaks.