Entrecote recipe at the Café de Paris

Entrecote recipe at the Café de Paris receta de entrecot al cafe de Paris

Entrecote recipe at the Café de Paris

Entrecote recipe at the Café de Paris  Entrecote recipe at the Café de Paris receta de entrecot al cafe de Paris

Entrecote recipe at the Café of Paris

Do you know what the entrecôte is at Café de Paris ? It is a traditional cut of beef that is cooked in a special sauce based on butter and Provencal herbs that is really exquisite. This dish owes its name to the famous restaurant Cafe de Paris located in Geneva, creator of the sauce that gives both its flavor and its popularity.

In Unreceta.com we bring you the step by step so that you learn to cook at home this traditional recipe and it will be as tasty as if it had been prepared by a professional chef. As a garnish we suggest a creamy mashed potatoes to take advantage of the exquisite flavor of the sauce of this preparation. We start? Of course, gather the ingredients and let’s put ourselves right now to cook a real entrecôte at the Café de Paris!

Ingredients

  • 4 beef entrecote
  • 4th gr. of shallot
  • 10 gr. of capers
  • 15 gr. of parsley
  • 3 tablespoons of English sauce
  • 2 measures of port
  • 2 measures of cognac
  • 1 clove of garlic
  • 2 anchovies
  • 1 can of béchamel sauce
  • 1 pinch of pepper
  • 250 gr. of butter
  • 15 gr. of ketchup sauce
  • 10 gr. of mustard
  • 5 gr. of fennel
  • 1 pinch of curry
  • 1 pinch of rosemary
  • 1 pinch of sweet paprika
  • 1 pinch of thyme
  • Olive oil
  • Salt

Entrecote preparation at the Café de Paris

  1. To start preparing the entrecôte at Café de Paris, we will process the butter in the blender together with all the spices, liqueurs, herbs, salt and pepper until we have a homogeneous and very aromatic mixture. Then store the butter in a glass container with a lid and store it in the refrigerator.
  2. While the butter rests, pepper the entrecots on both sides and seal in a pan with hot olive oil. Let the meat cook for four minutes on each side if you want it undercooked, for six if you want it at its point and for eight if you like it very made.
  3. Apart, in another pan, pour two cups of béchamel sauce and when it is hot dissolve the sauce that you have done before in it and mix to integrate well. Rectify the salt point.
  4. When you have the meat and sauce ready, serve a churrasco on each plate and bathe it on top with plenty of sauce. Now you can enjoy an authentic entrecôte at the Café de Paris!
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