Not exactly the same famous entrecote of paris, but it tastes as good as!!!
The sauce: - On a sauce pan, pour the heavy cream, the moustard, the nut meg and let it reduce at a medium/low temperature. - On separate fridge, grill the chicken livers with salt pepers and some thyme. - When livers are done, put it on the souce pan, add the taragon and the rest of thyme, and let it reduce for some 3-5 minutes more. You may add some salt and pepper if you like. - Put the sauce in a chinois or mix it on a blender (without the livers). The result is a creamy liquid. - Put the liquid back in the pan, let it heat again, add the butter. Let the butter melt and sauce is done. The fries: - Peel the potatos and wash them till the water gets transparent. - Cut the potatos itnto very thin sticks. - Heat the oil, about 160C, and fry the potatos for 2-3 minutes. - Remove the potatos and reserve. - Let the oil heat again, about 180C, and fry the potatos again till golden and crispy. Tne steak: Grill the entrecote as you like with nothing but salt and pepper. Slice the steake, put it on a plate, pour the sauce on it, add the fries and go for it!
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Serving Size: 1 Serving (439g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 319 | ||
Calories from Fat: 283 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.4g | 42 % | |
Saturated Fat 19g | 95 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 237mg | 73 % | |
Sodium 198.6mg | 7 % | |
Potassium 149.5mg | 4 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.5g | ||
Protein 8.4g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 319
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