Grilled entrecôte with Bearnaise sauce - Gastronomía Vasca: Escuela de Hostelería Leioa

Name: Grilled entrecôte with Bearnaise sauce - Gastronomía Vasca: Escuela de Hostelería Leioa
Ingredients: Entrecôte (rib eye) 1.0 kg; Butter 0.25 kg; Shallots 0.02 kg; Tarragon vinegar 0.05 l; Eggs 4.0 ud; Tarragon 7.5 g; Carrots 0.175 kg; Shallots 0.11 kg; Courgette 0.125 kg; Salt flakes 0.04 g

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Recipe: Grilled entrecôte with Bearnaise sauce. Meats, Hot

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Ingredients

Entrecôte (rib eye) 1.0 kg
Butter 0.25 kg
Shallots 0.02 kg
Tarragon vinegar 0.05 l
Eggs 4.0 ud
Tarragon 7.5 g
Carrots 0.175 kg
Shallots 0.11 kg
Courgette 0.125 kg
Salt flakes 0.04 g

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Grilled entrecôte with Bearnaise sauce - Gastronomía Vasca: Escuela de Hostelería Leioa

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