Entrecôt with Roquefort sauce

45 min
Type of dish: Meats
Temperature: Hot
Seasonal period: All year
Allergens:
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Entrecôte (rib eye) 0.467 kg
Salt flakes 5.0 g
Brandy 0.003 l
Piquillo peppers 2.667 ud
Intense olive oil 0.067 l
Blue cheese sauce 0.167 l
Potatoes 0.167 kg
See Recipe
Sterilised milk 0.167 l
Margarine 0.007 kg
Plain flour 0.007 kg
Roquefort cheese 0.02 kg
Parsley 0.001 g
Elaboration

For the entrecôte:

  • Remove the excess fat from the meat leaving the white parts.
  • Cut 90 g portions.

For the garnish:

  • Sliced potato confit and piquillo

For the sauce:

HOW TO SERVE

  • Roast the entrecote on a griddle or grill. Cut into strips.
  • Heat the piquillo peppers and the potato.
  • Put the piquillo on the potato. Plate the carved entrecote.
  • Sauté the entrecote with the Roquefort sauce.
Nutritional information (1 portion)
Energy
440.94
kcal
Carbohydrates
8.6
g
Proteins
18.63
g
Lipids
36.59
g
Fiber 0.81 g
Saturates 11.81 g
Monounsaturated fatty acids 19.11 g
Polyunsaturated fatty acids 3.17 g
Cholesterol 70.13 mg
Calcium 76.67 mg
Iron 2.07 mg
Zinc 3.28 mg
Vitamin A 60.92 ug
Vitamin C 6.0 g
Folic acid 16.89 ug
Salt (Sodium) 118.5 mg
Sugars 2.26 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.