2223 Entrecôte à la Hôtelière

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.