Entrecôte en croûte de poivre, épinards et champignons sauvages - Irish Beef France
Savor rare or medium-rare steaks with a rich cognac-sherry vinegar sauce, paired with sautéed spinach and wild mushrooms. Perfect for special occasions!
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Ingredients
- 4 entrecôtes of approximately 175 g each
- 2 tbsp crushed peppercorn mix
- 50 g of unsalted butter
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 120 ml of cognac
- 200 ml beef broth (homemade or good quality store-bought)
- 1 tbsp sherry vinegar
- 200 ml whipped cream
- 200 g of young spinach
- 200 g wild mushrooms, stems removed
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