2224 Entrecôte à la Lyonnaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Shallow fry the sirloin steaks in butter and arrange on a suitable dish. Garnish along the sides with 300 g (11 oz) finely sliced onions fried in butter and mixed with 1 tbs melted pale Meat Glaze; sprinkle with chopped parsley.

Deglaze the pan with dl (5 fl oz or U.S. cup) white wine and a few drops of vinegar; reduce by two-thirds and add 1 dl ( fl oz or ½ U.S. cup) Sauce Demi-glace. Pass through a fine strainer, shake in 50 g (2 oz) butter and pour over the prepared steaks.