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) 1.1 kg; Salt flakes 0.005 g; Blue cheese sauce 0.25 l; Brandy 0.01 l; Runner beans 0.1 kg; Bacon 0.05 kg; Courgette 0.1 kg; Carrots 0.1 kg; Shallots 0.1 kg; Butter 0.05 kg; Sugar 0.03 kg; Piquillo peppers 5.0 ud; Garlic, bulb 1.0 ud; Intense olive oil 0.04 l; Crispy potatoes 100.0 g

sutondo.hostelerialeioa.net

Recipe: Entrecôt with Roquefort sauce. Meats, Hot, French cuisine

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Ingredients

Entrecôte (rib eye) 1.1 kg
Salt flakes 0.005 g
Blue cheese sauce 0.25 l
Brandy 0.01 l
Runner beans 0.1 kg
Bacon 0.05 kg
Courgette 0.1 kg
Carrots 0.1 kg
Shallots 0.1 kg
Butter 0.05 kg
Sugar 0.03 kg
Piquillo peppers 5.0 ud
Garlic, bulb 1.0 ud
Intense olive oil 0.04 l
Crispy potatoes 100.0 g

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

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