Entrecote de Paris
1 serving
60 minutes
Entrecôte de Paris is an exquisite dish of French cuisine that combines juicy beef ribeye with a fragrant sauce made from shallots, port wine, and beef broth. The history of this dish traces back to classic French bistros where the art of meat cooking has been perfected. Searing on a ribbed pan gives the entrecôte an appetizing crust, and aging in butter enhances its flavor even more. The sauce adds deep, caramelized notes to the dish, intensifying the natural sweetness of the meat. It is perfect for a romantic dinner or gastronomic enjoyment in a cozy atmosphere of French charm.
1
For the sauce, chop and sauté shallots in olive oil with thyme until golden brown.
- Shallot: 2 heads
- Olive oil: 2 tablespoons
- Thyme: 2 stems
2
Then add the port wine and ignite it for 20-30 seconds.
- Port wine: 0.5 glass
3
Add the mixture from the pan to the pot with strong beef broth and simmer until thickened.
- Beef stock: 0.5 glass
4
Grease the meat with butter and let it rest for 15-20 minutes.
- Butter: 1 tablespoon
5
Fry the meat on the hottest ridged pan.
- Beef ribeye: 1 piece
6
Fry for about 4 minutes on each side until medium doneness. Flip only once.
