Entrecôt with Rioja wine sauce

For the entrecôte:

• Remove the excess fat from the meat leaving the white parts.
• Cut portions of approximately 250 g.

For the sauce:

• Prepare a very wholesome and reduced brown stock.
• Chop the shallot into brunoise, sauté and add Rioja wine. Then reduce to remove the alcohol.
• Add the brown stock and thicken with cornflour.
• Take off the heat and add some cubes of butter.
• Make diluted caramel replacing the water with Rioja wine.
• Add salt and the diluted caramel.
• Part of the sauce will be used to decorate the plate.

For the garnish:

• Cut pont neuf potatoes and confit in oil until they are soft.
• Confit the piquillo peppers.
• Confit the mushrooms and fillet them. Chop garlic into brunoise.

For the decoration:

• Caramel diluted in Rioja wine.

HOW TO SERVE

• Cook the entrecôte on the griddle or grill. Carve into strips.
• Fry the confit potatoes at a high temperature to brown them.
• Sauté the mushrooms with a little garlic chopped into brunoise.
• Heat up the piquillo peppers.
• Plate up by placing the entrecôte on one side of the plate and the garnish on the other side.
• Pour the Rioja wine sauce over the top.
• Decorate with lines of diluted caramel sauce.