‘Ten plus Ten’ Steak

Name: ‘Ten plus Ten’ Steak (Entrecôte dix sur dix)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: For four people
Cuisine: French
Ingredients: 2 tablespoons arachide oil; parsley, chervil, separated into tiny sprigs; parsley, chervil, separated into tiny sprigs; tarragon leaves; 5 tablespoons red wine, preferably Beaujolais Villages; 5 tablespoons red wine, preferably Beaujolais Villages; ½ tablespoon tomato purée; a sprig of thyme; 1.2 kg (1 lb 9 oz) beef entrecôte in one piece; 70 g (2½ oz) butter; 2 medium onions, chopped; 4 tablespoons wine vinegar; salt, coarse and fine, black peppercorns; salt, coarse and fine, black peppercorns; salt, coarse and fine, black peppercorns; salt, coarse and fine, black peppercorns

Entrecôte dix sur dix

Preparation info

For
four
people

Difficulty
Easy
Ready in
1 hr

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

1.2 kg (1 lb 9 oz) beef entrecôte in one piece
70

Europe
France
Main course
Gluten-free

Method

Have the beef cut from between the third and fourth ribs and cut it into 12 very thin entrecôtes - or ask the butcher to do it for you. Each one should weigh about 75 g (2½ oz) after trimming. Season the entrecôtes lightly.
Heat 20 g (¾oz) butter in a sauté pan and soften the onions for 5 minutes, without letting them brown and stirring with a wooden spoon. Deg