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Pan-Seared Entrecôte with Shallots

Fragrant, delicious beef that's ready in a flash! Entrecôte is a classic of French cooking. Pan-seared, it's sure to delight the family on a weeknight and holds its own at a holiday table, too. Give it a try!

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Entrecote with onions in a frying pan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 35 % 13 g
Fats 57 % 21 g
Carbohydrates 8 % 3 g
260 kcal
GI: 100 / 0 / 0
    1. Season the steaks generously with salt and pepper on both sides. 2. Heat a heavy-bottomed skillet over high heat, add half the butter, and lower the heat to medium. 3. Add the meat to the hot butter and sear for 3 minutes per side. 4. Take the meat out and add the finely chopped shallots to the pan. Sauté for one minute. 5. Pour in the wine and beef broth and cook until the liquid has reduced by half. 6. Add the rest of the butter and let it melt into the sauce. 7. To serve, slice the steaks into strips, spoon over the sauce, and garnish with fresh parsley. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Liqueur wines - 212  kcal/100g
  • Semi-dry wines - 78  kcal/100g
  • Dry wines - 64  kcal/100g
  • Red wine - 88  kcal/100g
  • Shallots - 72  kcal/100g
  • Salt - 0  kcal/100g
  • Broth - 15  kcal/100g
  • Beef tenderloin - 324  kcal/100g

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