Entrecôt with Roquefort sauce - Gastronomía Vasca: Escuela de Hostelería Leioa

Name: Entrecôt with Roquefort sauce - Gastronomía Vasca: Escuela de Hostelería Leioa
Ingredients: 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

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Recipe: Entrecôt with Roquefort sauce. Meats, Hot

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Ingredients

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

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Entrecôt with Roquefort sauce - Gastronomía Vasca: Escuela de Hostelería Leioa

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