Entrecote Hongroise recipe | Delia Smith

Name: Entrecote Hongroise recipe | Delia Smith
Ingredients: 2 entrecôte or sirloin steaks weighing about 8 oz (225 g) each, removed from the fridge about 1 hour before you need them; 1 tablespoon light olive oil; 3 shallots, peeled and finely chopped; 1 small red pepper, deseeded and finely diced; 6 fl oz (175 ml) red wine; 1 level tablespoon half-fat crème fraîche; ¼ level teaspoon paprika; a few sprigs fresh watercress, to garnish; salt and freshly milled black pepper

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Delia's Entrecote Hongroise recipe. As I've said before, I prefer to cook steak in a frying pan because, as some of the precious juices are bound to escape, they can be incorporated into the sauce to...

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Ingredients

2 entrecôte or sirloin steaks weighing about 8 oz (225 g) each, removed from the fridge about 1 hour before you need them
1 tablespoon light olive oil
3 shallots, peeled and finely chopped
1 small red pepper, deseeded and finely diced
6 fl oz (175 ml) red wine
1 level tablespoon half-fat crème fraîche
¼ level teaspoon paprika
a few sprigs fresh watercress, to garnish
salt and freshly milled black pepper