Entrecôte de Paris
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
1
Description
Ribeye steak can be substituted with striploin.
Ingredients
- Beef Tri-Tip - 1 piece
- Shallot - 2 heads
- Butter - 1 tablespoon
- Olive Oil - 2 tablespoons
- Port Wine - ½ cup
- Campbell's Beef Broth - ½ cup
- Thyme - 2 sprigs
Step by Step guide
Step 1
For the sauce, chop the shallots and sauté them in olive oil with thyme until golden brown.
Step 2
Then add the port wine and ignite it for 20–30 seconds.
Step 3
Add the mixture from the pan to a saucepan with hot beef broth and reduce until thickened.
Step 4
Brush the meat with butter and let it rest for 15–20 minutes.
Step 5
Sear the meat on the hottest ridged skillet.
Step 6
For medium doneness, cook for approximately 4 minutes on each side. Flip only once.
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